Rice pudding with baked plums

Rice pudding with baked plums

Based on 11 ratings

Difficulty

Medium 👍
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g plums
500 ml rice milk
120 g rice (short grain)
½ vanilla bean (seeds)
80 ml plum juice
80 ml port wine
80 g sugar
1 stick cinnamon
cinnamon to garnish
Metric
Imperial

Utensils

  • oven
  • small saucepan
  • cooking spoon
  • baking dish (approx. 25 cm x 25 cm)
  • cutting board
  • knife
  • small bowl

Enjoy with

Huxelrebe Auslese, sweet, 2009
The rich floral bouquet underscores the fruitiness of these baked plums. The creaminess of the rice pudding is rounded off by the sweet taste of Huxelrebe grapes.

Nutrition per serving

Cal
646
Protein
3g
Fat
3g
Carb
138g

Step 1/4

Preheat the oven to 200°C/400°F. Halve the plums, remove the pit and cut into wedges. Place in a baking dish.
  • 300 plums
  • baking dish
  • oven
  • cutting board
  • knife

Preheat the oven to 200°C/400°F. Halve the plums, remove the pit and cut into wedges. Place in a baking dish.

Step 2/4

Combine plum juice with port wine and sugar. Add the cinnamon stick.
  • 80 ml plum juice
  • 80 ml port wine
  • 80 sugar
  • 1 stick cinnamon
  • small bowl

Combine plum juice with port wine and sugar. Add the cinnamon stick.

Step 3/4

Pour the mixture evenly over the plums. Turn the plums in the sauce and bake in a preheated oven at 200°C/400°F for approx. 30 min.
  • oven

Pour the mixture evenly over the plums. Turn the plums in the sauce and bake in a preheated oven at 200°C/400°F for approx. 30 min.

Step 4/4

Bring rice milk to a boil. Add the rice and vanilla seeds. Simmer for 30 min., stirring occasionally. Serve the rice pudding and baked plums warm with a pinch of cinnamon.
  • 500 ml rice milk
  • 120 rice
  • ½ vanilla bean
  • cinnamon to garnish
  • cooking spoon
  • small sauce pan

Bring rice milk to a boil. Add the rice and vanilla seeds. Simmer for 30 min., stirring occasionally. Serve the rice pudding and baked plums warm with a pinch of cinnamon.