Creamy Rice Pudding with Plum Compote
Rated 5.0 stars by 1 users
Category
Breakfast, Pudding
Author:
Katy Hackforth
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
279
Rice pudding is delicious eaten warm or chilled with your favourite fruits or a drizzle of honey. Lovely to serve in small jam jars, especially if holding back a couple of portions for later, just lid them and chill them: if you don’t have pudding rice, risotto arborio rice is just as good!
Recipe taken from the Healthier Comfort Food Cookbook - Shop here
Ingredients
For the rice pudding
-
Pudding or Arborio rice 100g (3½ oz)
-
Semi-skimmed milk 700ml (½ pints)
-
Vanilla Extract 1 tsp
-
Honey clear 2 tbsp
-
0% fat Greek style yogurt 4 tbsp
For the plum compote
-
Soft brown sugar 50g (2oz)
-
Star anise 1
-
Citrus peel orange or lemon, 1 strip
-
Ripe plums 250g (8oz) quartered and stoned
Directions
To make the rice pudding, put the rice, milk and vanilla in a large non stick saucepan over a low heat. Bring to a gentle simmer, stirring frequently to prevent the rice from sticking. Part cover with a lid and simmer for 25-30 minutes, stirring more often as the rice swells. When tender and creamy, remove from the heat and stir in the honey.
While the rice is cooking, make the compote. Bring 300ml water to the boil in a small saucepan with the sugar, star anise and citrus zest. Add the plums and simmer gently for 15-20 minutes until softened and slightly reduced. Remove from the heat and remove the star anise and zest.
Divide the rice pudding between four bowls and top with the plum compote, adding a spoonful of yogurt if you like.
Recipe Note
Tips: Replace the plums with any seasonal fruits, apples, berries or a mix of your favourites. The compote can be served warm or chilled.
Rice pudding is delicious eaten chilled too, layered with fruit compote. Make up the recipe to serve 2 portions warm. Cool and refrigerate the remaining rice pudding in small individual glass dishes for another time.
Freezing tip: The rice pudding is not suitable for freezing but the compote can be packed into small lidded containers and frozen for up to 3 months.
Recipe taken from the Healthier Comfort Food Cookbook - Shop here