Coconut Rice Pudding with Strawberry-Nectarine Compote

Prepare the Pudding: Stir together rice and whole milk in a sauté pan or large, deep skillet. Cook over medium, stirring often, until mixture comes to a boil, about 10 minutes. Reduce heat to low; simmer, stirring often, until mixture begins to thicken, about 10 minutes. Increase heat to medium; stir in coconut milk, vanilla, cinnamon, nutmeg, salt, 2⁄3 cup granulated sugar, and 1 cup of the heavy cream. Cook, stirring often, until mixture begins to bubble. Reduce heat to medium-low; cook, stirring often, until mixture thickens, about 20 minutes

Whisk together egg and remaining 1⁄2 cup cream in a small bowl. Gradually whisk about 1⁄2 cup hot rice mixture into cream mixture; gradually whisk cream mixture into rest of rice mixture, and cook, stirring constantly, until thickened and creamy, about 2 minutes. Remove from heat, and stir in pistachios. Set aside.

Prepare the Compote: Preheat oven to 400°F. Stir together strawberries, nectarines, melted butter, and 1⁄4 cup granulated sugar in a medium bowl. Spread mixture in an even layer in a lightly greased, rimmed baking sheet. Bake in preheated oven until strawberries and nectarines are soft, about 15 minutes. Let stand 5 minutes.

Assemble servings: Spoon about 3 tablespoons Compote into each of 8 (6- to 8-ounce) wineglasses; top each with about 2⁄3 cup Pudding. Serve warm or at room temperature, or cover and chill. Top each with 2 1⁄2 tablespoons Compote and chopped pistachios, if desired.