Creamy Rice Pudding with Plum Compote
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 (1/2 pint) water to the boil in a small saucepan with the sugar, star anise and orange or lemon 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 citrus zest.
Divide the rice pudding between four bowls and top with the plum compote, adding a spoonful of yogurt, if you like.