Make Ahead

Bhutanese Red Rice and AppleĀ Compote

March 19, 2011
Author Notes

The grain challenge inspired me to finally break out the red rice I'd purchased and hadn't yet cooked. Once I tasted the rice, although I can think of many uses, I decided to go with it's slightly sweet flavor. I really wasn't sure what to call this; it's not a true compote, nor is it actually apple sauce. I almost went with pudding, but the consistency just wasn't pudding-like enough for me to use that name. Whatever it is, we found it tasty hot out of the pot topped with a small scoop of vanilla ice cream, as well as cold. I also enjoyed it for breakfast with some Greek yogurt. —healthierkitchen

  • Serves 4
  • 1 pound apples (about 2 medium to large), peeled and diced
  • 5 tablespoons water, divided
  • 1/3 cup natural cane sugar
  • 1 cinnamon stick
  • 2 tablespoons golden raisins
  • 2 tablespoons dried cranberries
  • heaping 1/2 teaspoon Chinese five spice powder
  • 1 cup cooked Bhutanese red rice
  • 1/3 cup milk
In This Recipe
  1. Place apple, sugar, 3 tablespoons water and cinnamon stick in a medium saucepan over medium low heat. Cover and let simmer, stirring occasionally, until apples soften, about 20 minutes.
  2. Remove cinnamon stick and add raisins, cranberries, five spice powder and 2 more tablespoons water and let simmer for about 5 more minutes.
  3. Smush some of the apple chunks with back of spoon and mix well.
  4. Add in the rice and milk and mix over low flame for a few minutes, gently crushing some more of the apple chunks.
  5. Serve warm with vanilla ice cream or whipped cream or refrigerate and serve cold.

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