For an easy autumn dessert that’s ready in minutes, team juicy late-season plums with vanilla-scented rice pudding.
Ingredients
- 1 cup (220g) white medium-grain rice, cooked to packet instructions
- 2 tablespoons cornflour
- 1 cup (250ml) milk
- 300ml thickened cream
- 1 egg, beaten
- 1 teaspoon vanilla extract
Plum compote
- 400g blood plums
- 1 cinnamon quill
- 1/4 cup (55g) caster sugar
- 1/4 cup (60ml) port
Method
- Step 1For 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.
- Step 2Combine 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.
- High protein
- Low sodium
Nutrition
2180 kj
Energy
32g
Fat Total
20g
Saturated Fat
2g
Fibre
7g
Protein
141mg
Cholesterol
77.48mg
Sodium
29g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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