Rice Casserole with Dried Fruit Compote

For the rice casserole with dried fruit compote, first mix the cinnamon with sugar and remove about 2 heaped tablespoons and set aside. Bring the remaining cinnamon sugar to a boil with milk, whipping cream and vanilla. Turn off and let steep for about 10 minutes. Then remove the vanilla pod.

Preheat the oven to 130 °C top/bottom heat. Butter a small baking dish.

Stir the rice pudding into the milk mixture and empty into the baking dish. Place in the oven for at least 3 hours. Keep sprinkling with some of the remaining cinnamon sugar.

In the meantime, prepare the compote. Boil the water and add the spices, a piece of lemon peel, some lemon juice, sugar and vanilla and simmer for about 5 minutes. Add the raisins and dried fruit, bring to the boil again and simmer for another 20 minutes. Then remove the cinnamon stick, cloves, vanilla bean and lemon zest.

Remove the rice casserole and let it stand for a short time. Serve rice casserole with dried fruit compote.

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