Rice pudding with baked plums

Rice pudding with baked plums

Based on 11 ratings

Difficulty

Medium 👍
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g plums
500 ml rice milk
120 g rice (short grain)
½ vanilla bean (seeds)
80 ml plum juice
80 ml port wine
80 g sugar
1 stick cinnamon
cinnamon to garnish
Metric
Imperial

Utensils

  • baking dish
  • oven
  • cutting board
  • knife
  • small bowl
  • cooking spoon
  • small sauce pan

Nutrition per serving

Cal
646
Protein
3g
Fat
3g
Carb
138g

Step 1/4

Preheat the oven to 200°C/400°F. Halve the plums, remove the pit and cut into wedges. Place in a baking dish.
  • 300 plums
  • baking dish
  • oven
  • cutting board
  • knife

Preheat the oven to 200°C/400°F. Halve the plums, remove the pit and cut into wedges. Place in a baking dish.

Step 2/4

Combine plum juice with port wine and sugar. Add the cinnamon stick.
  • 80 ml plum juice
  • 80 ml port wine
  • 80 sugar
  • 1 stick cinnamon
  • small bowl

Combine plum juice with port wine and sugar. Add the cinnamon stick.

Step 3/4

Pour the mixture evenly over the plums. Turn the plums in the sauce and bake in a preheated oven at 200°C/400°F for approx. 30 min.
  • oven

Pour the mixture evenly over the plums. Turn the plums in the sauce and bake in a preheated oven at 200°C/400°F for approx. 30 min.

Step 4/4

Bring rice milk to a boil. Add the rice and vanilla seeds. Simmer for 30 min., stirring occasionally. Serve the rice pudding and baked plums warm with a pinch of cinnamon.
  • 500 ml rice milk
  • 120 rice
  • ½ vanilla bean
  • cinnamon to garnish
  • cooking spoon
  • small sauce pan

Bring rice milk to a boil. Add the rice and vanilla seeds. Simmer for 30 min., stirring occasionally. Serve the rice pudding and baked plums warm with a pinch of cinnamon.