Simple comfort food, rice pudding and roasted plums!
Place the milk in a large, heavy bottomed pot. Over medium heat, bring the milk up to a simmer.
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.
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.
While pudding is simmering, preheat oven to 375*.
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.
Bake for 30-45 minutes, until soft and juices are released. Remove from the oven, let cool slightly.
Spoon roasted plums over the rice pudding.
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