Rice pudding with baked plums

Name: Rice pudding with baked plums
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 Servings
Cuisine: german
Ingredients: 0.66 lb plums; 2 cups rice milk; 0.75 cup rice (short grain); 0.5 vanilla bean (seeds); 0.33 cup plum juice; 0.33 cup port wine; 0.5 cup sugar; stick cinnamon; cinnamon to garnish

Based on 12 ratings

Julie

Editor-in-Chief

Difficulty

Medium 👍

min.

Preparation

min.

Baking

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

How-To Videos

How to scrape a vanilla bean

How to measure

Utensils

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

Nutrition per serving

Cal
646

Protein
3 g

Fat
3 g

Carb
138 g

Step 1/4
- 300 g 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
- 80 ml plum juice
- 80 ml port wine
- 80 g sugar
- 1 stick cinnamon
- small bowl
Combine plum juice with port wine and sugar. Add the cinnamon stick.
Step 3/4
- 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
- 500 ml rice milk
- 120 g 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.