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Vanilla Rice Pudding with Cinnamon Roasted Plums

by Jonathan Cheung

Simple comfort food, rice pudding and roasted plums!

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vanilla-rice-pudding-cinnamon-roasted-plums

Ingredients

  • 4 cups/1 litre Whole Milk
  • 3 Tbsp. Dainty Short rice
  • 1 Cinnamon stick
  • Sugar, to taste
  • 1 tsp Vanilla Extract
  • 12 Plums
  • 1/4 cup/65g Brown Sugar
  • 1 tsp. Cinnamon

Preparation

1

Place the milk in a large, heavy bottomed pot. Over medium heat, bring the milk up to a simmer.

2

Add the rice and cinnamon stick. Bring back to a simmer, stir, and allow to cook 45-55 minutes on medium low heat, or until it reduces by about half. Stir occasionally so the rice and milk don't scorch the bottom.

3

When thick, remove form the heat. Adjust sweetness to taste. Discard cinnamon stick. Transfer to 4 bowls. Serve warm or cover with plastic wrap and allow to cool in the fridge.

4

While pudding is simmering, preheat oven to 375*.

5

Halve and pit the plums. Lie on on the skin side in a baking dish, make sure they are snug. Sprinkle with the brown sugar and cinnamon.

6

Bake for 30-45 minutes, until soft and juices are released. Remove from the oven, let cool slightly.

7

Spoon roasted plums over the rice pudding.


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