|500 ml||rice milk|
|120 g||rice (short grain)|
|½||vanilla bean (seeds)|
|80 ml||plum juice|
|80 ml||port wine|
|cinnamon to garnish|
Preheat the oven to 200°C/400°F. Halve the plums, remove the pit and cut into wedges. Place in a baking dish.
Combine plum juice with port wine and sugar. Add the cinnamon stick.
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.
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.