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Creamy rice pudding with plum compote
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Create a quick and delightful autumn dessert by pairing ripe late-season plums with fragrant vanilla rice pudding.
Ingredients:
  • 220g rice
  • 20.00 gm cornflour
  • 250ml milk
  • 300ml thickened cream
  • 1 egg, beaten
  • 4.40 gm vanilla extract
  • 400g blood plums
  • 1 cinnamon quill
  • 55g caster sugar
  • 60ml port
Instructions:
  • To make the compote, simply combine all the ingredients in a saucepan with 1/4 cup (60ml) water. Cook over medium-high heat until it boils, then lower the heat and simmer for 8-10 minutes until the plums are soft and the liquid thickens. Allow to cool slightly or refrigerate for up to 5 days.
  • In a pan over medium-low heat, mix cooked rice with the rest of the ingredients. Stir and cook for 5 minutes until thick and creamy. Serve the pudding with a topping of compote.

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