Creamy Rice Pudding with Plum Compote

                                               

Ingredients

1 cup (220g) medium-grain rice, cooked to packet instructions

2 tablespoons cornflour

1 cup (250ml) milk

300ml thickened cream

1 egg, beaten

1 teaspoon vanilla extract

                        

Plum compote

400g blood plums

1 cinnamon quill

1/4 cup (55g) caster sugar

1/4 cup (60ml) port

Direction

Preparation: 30min › Cook: 20min › Ready in: 50min        

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.

Utensils List    

• Pan
• Spoons
• Small Bowl
• Serving Bowls
• Beater

                    

Ingredients List

• Medium-Grain Rice
• Cornflour  
• Milk 
• Thickened Cream
•  Egg 
• Vanilla Extract
• Blood Plums 
• Cinnamon Quill
•  Caster Sugar
•  Port