Ingredients

• 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

Instructions

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