Rice Pudding with Fruit Compote

Rice Pudding
Serves 6-8

Rice Pudding Ingredients:
4 cups whole milk
1 cup heavy cream
1/2 cup sugar
Pinch of Olivelle Vanilla Bean Infused Sea Salt
1 teaspoon Olivelle Apple Chai Sugar Shaker
1 cup short grain rice (like Arborio or sushi rice)
2 cinnamon sticks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Olivelle Apple Chai Sugar Shaker, for garnish

Fruit Compote Ingredients:
2 tablespoons orange juice
2 tablespoons brandy
1 tablespoon water
1/4 cup brown sugar
1/4 cup golden raisins
1/4 cup dried cherries, chopped
1/4 cup dried apricots, chopped
Sliced almonds for garnish

Rice Pudding Directions:
1. In a heavy-bottomed saucepan, bring the milk, cream, sugar, salt, and Olivelle Apple Chai Sugar Shaker to a boil.
2. Stir in the rice and cinnamon sticks, and turn the heat to low. Keeping the rice uncovered, simmer and cook the rice for 50-60 minutes, or until the mixture thickens to the consistency of yogurt. Stir the rice occasionally to keep it from sticking to the bottom of the pan.
3. Once the rice has thickened, remove from the heat and stir in the vanilla and almond extract.
4. Top with your preferred toppings - a sprinkle of Olivelle Apple Chai Sugar Shaker, a scoop of fruit compote (see recipe below), or chopped nuts.

Fruit Compote Directions:
1. In a small saucepan, combine the orange juice, sugar, brandy, and water.
2. Bring to a simmer over medium-high heat and stir until the sugar is dissolved, about 3 minutes.
3. Add the dried fruit and cook until the fruit is slightly plumped - about 2 more minutes.
4. Remove from the heat and let cool.