LEarn how to make creamy rice pudding with plum compote. For an easy autumn dessert that’s ready in minutes, team juicy late-season plums with vanilla-scented rice pudding.
Ingredients (serves 4)
1 cup (220g) medium-grain rice, cooked to packet instructions
2 tbs cornflour
1 cup (250ml) milk
300ml thickened cream
1 egg, beaten
1 tsp vanilla extract
Plum compote
400g blood plums
1 cinnamon quill
1/4 cup (55g) caster sugar
1/4 cup (60ml) port
Method
1. For compote, place all ingredients in a pan with 1/4 cup (60ml) water, stirring to combine. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 8-10 minutes until the plums are soft and liquid is syrupy. Cool slightly, or chill for up to 5 days if desired.
2. Combine cooked rice and remaining ingredients in a pan over medium-low heat. Cook for 5 minutes, stirring, until thick and creamy. Serve pudding topped with compote.
Source
delicious. - March 2009, Page 106 - Recipe by Valli Little
Milk rice pudding - Slow-baked clotted cream rice pudding - Yoghurt rice pudding
Save and share Creamy rice pudding with plum compote
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
