Creamy rice pudding with plum compote

Creamy rice pudding with plum compote

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For an easy autumn dessert thats ready in minutes, team juicy late-season plums with vanilla-scented rice pudding.

The ingredient of Creamy rice pudding with plum compote

  1. 1 cup (220g) white medium-grain rice, cooked to packet instructions
  2. 2 tablespoons cornflour
  3. 1 cup (250ml) milk
  4. 300ml thickened cream
  5. 1 egg, beaten
  6. 1 teaspoon vanilla extract
  7. 400g blood plums
  8. 1 cinnamon quill
  9. 1/4 cup (55g) caster sugar
  10. 1/4 cup (60ml) port

The instruction how to make Creamy rice pudding with plum compote

  1. For compote, place all ingredients in a pan with 1/4 cup (60ml) water, stirring to combine. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 8-10 minutes until the plums are soft and liquid is syrupy. Cool slightly, or chill for up to 5 days if desired.
  2. Combine cooked rice and remaining ingredients in a pan over medium-low heat. Cook for 5 minutes, stirring, until thick and creamy. Serve pudding topped with compote.

Nutritions of Creamy rice pudding with plum compote

calories: 521.02 calories
calories: 32 grams fat
calories: 20 grams saturated fat
calories: 47 grams carbohydrates
calories: 29 grams sugar
calories:
calories: 7 grams protein
calories: 141 milligrams cholesterol
calories: 77.48 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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