Creamy rice pud­ding with plum com­pote

serves / 4 prep / 30 min cook / 20 min

The Western Star - - LIFE / TASTE - Recipe by Valli Lit­tle Photo by Ben Dearn­ley

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.

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