Rice pudding doesn't have to be boring, nor does it have to be served with jam. Come winter why not made a delicious autumnal compote from spiced plums, they had an extra dimension and a taste explosion to what could be a very plain dish. Rice pudding is naturally gluten free and there is so much you can do with it to jazz it up!
This recipe is...
Vegetarian Low Fat
75g pudding rice
500ml semi skimmed milk
1/2tsp vanilla extract
2tsp caster sugarCompote
1 star anise
1/2 cinnamon stick
2tsp caster sugar
1/2tsp cornflourPreparation Time:
10 MinsCooking Time:
20 MinsThis recipe makes 3 servings
This recipe is free from...
1. Place the pudding rice, milk, vanilla and sugar in a saucepan and bring to a gently simmer. Leave to simmer, stirring regularly, for 15-20 minutes until rice is soft and tender to the touch and the milk has reduced a little. Don't worry if it is still quite runny it will thicken more as it cools.
2. Cut the plums into quarters and remove the stones. Place into a saucepan and add the water, spices and sugar.
3. Place the plums on a medium heat and simmer, stirring occasionally for 5 minutes then remove the star anise and cinnamon stick.
4. Leave the plums on the heat for another 3-4 minutes until plums are soft but still just about holding their shape and the liquid is nicely coloured.
5. If the juice isn't very thick, mix the cornflour with a drop of water and stir into the juice, if it is thick enough you can skip the cornflour.
6. Serve the rice pudding topped with the plums, serve either hot or cold.
Nutritional info per serving