Creamy rice pudding with plum compote
serves / 4 prep / 30 min cook / 20 min
1 cup (220g) white medium-grain rice, cooked to packet instructions
2 tbsp cornflour
1 cup (250ml) milk
300ml thickened cream
1 egg, beaten
1 tsp vanilla extract
400g blood plums
1 cinnamon quill 1⁄4 cup (55g) caster sugar 1⁄4 cup (60ml) port
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.