Rice Pudding with Fruit Compote

Rice Pudding

Ingredients

• 3/4 cup uncooked rice

• 2 cups milk, divided

• 1/3 cup sugar

• 1 egg

• 1 TBS softened butter

• 3 TBS peach & cayenne bitters

• 1/4 tsp salt

Instructions

1. Cook rice: [Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.]

2. In a saucepan, combine cooked rice, 1 1/2 cup milk, sugar and salt.

3. Cook over medium heat until thick and creamy, 15 to 20 minutes.

4. Stir in last 1/2 cup milk, & beaten egg, cook 2 minutes more, stirring constantly.

5. Remove from heat and stir in butter and bitters.

Fruit Compote

Ingredients

• 1 cup roughly chopped

• Peaches (or fruit of your choice)

• 1/2 TBS lemon juice

• 4 TBS sugar

• 2 TBS peach & cayenne bitters

• pinch salt

Instructions

1. Chop peaches & place in deep saucepan

2. Add sugar, salt & lemon juice

3. Slowly cook on medium low heat uncovered until fruit reduces and becomes thick

   (roughly 10-30 minutes)

4. Once thickened & reduced, remove from heat and add bitters, stir to combine and refrigerate in covered container until completely chilled

5. Add to pudding, yogurt, granola or salads