White Chocolate Rice Pudding with Dried Cranberry Compote

• 4 1/2 cups whole milk
• 2/3 cup long-grain white rice
• 2/3 cup sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 large egg yolks
• 3 tablespoons whipping cream
• 4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
• 1 tablespoon grated orange peel
• 3/4 teaspoon ground cardamom
• Dried Cranberry Compote

1. Combine first 5 ingredients in heavy large saucepan.
2. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
3. Reduce heat to low.
4. Whisk egg yolks and cream in small bowl.
5. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil).
6. Remove from heat.
7. Add chocolate; stir until melted.
8. Stir in orange peel and cardamom.
9. Transfer pudding to bowl; cover and chill until cold.
10. (Can be prepared 1 day ahead.
11. Keep refrigerated.)
12. Spoon pudding into bowls.
13. Top with Dried Cranberry Compote.

milk, longgrain white rice, sugar, vanilla, salt, egg yolks, whipping cream, white chocolate, ground cardamom

Taken from www.epicurious.com/recipes/food/views/white-chocolate-rice-pudding-with-dried-cranberry-compote-5812 (may not work)