Sometimes it’s simple and classic what I am looking for and when it comes to dessert, there is nothing simpler and more classic than rice pudding.
The origins of this popular dessert are somewhat shredded in mystery. Yet I very much like the story that it was invented by a noble Austrian family, possibly at some point around the early 1800s. As the story goes, one day an unexpected guest turned up for dinner at the family’s house. Unfortunately, they did not have anything appropriate to make a dessert. Thus, they thought to ask their cook to prepare rice with sweetened milk and throw in some leftover fruits.
This story by the way still works despite there also exist claims rice pudding comes from Italy. Because the family lived in the city of Meran, which today is part of Italy’s South Tyrol region, but at the time belonged to Austria.
The classic rice pudding is made of one part rice and four parts milk and to sweeten it up typically between one to four tablespoons of sugar will be added. Once the rice has been cooked, often a bit of vanilla bean or cinnamon is added as well.
There are of course many ways to tweak the classic rice pudding further and personally I love mixing in some chocolate which adds a special texture.
This delicious white chocolate rice pudding served with a peach compote is an effortless, straightforward recipe that can be made even a day ahead, unless you want to serve it still warm.
Recipe: White chocolate rice pudding with peach compote
For the peach compote
3 fresh peaches, skinned and diced
65 g brown sugar
60 ml water
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
For the rice pudding
250 g rice
1 l milk
pinch of salt
150 g white chocolate
For the peach compote, combine all ingredients in a medium saucepan. Bring to boil, then reduce the heat and let simmer for about 10-12 minutes, stirring occasionally.
Remove from the heat and let cool.
In a large saucepan, add milk and a pinch of salt and bring to boil. Add the rice, then reduce the heat cover with a lid and let the rice cook until thick and creamy for about 20 minutes. Stir the rice occasionally. After 20 minutes, spend the heat and the rice sit on the hot stovetop for another 5-10 minutes, then remove.
Melt the white chocolate over hot water, then mix into the rice.
Serve the rice pudding with the peach compote on top.
You can serve rice pudding still warm or let it cool first. Either way, it’s a delightful dessert with lots of flavour and texture.
Let me know if you liked the recipe in the comments below.