Rice pudding with baked plums

Based on 13 ratings

Team

Editors at Kitchen Stories

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
3 g
Fat
3 g
Carb
138 g
  • 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 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

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

    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 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.