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Creamy Rice Pudding with Plum Compote
Katy Hackforth
4
10 minutes
30 minutes
279
Breakfast, Pudding
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.