Rice pudding with plum compote

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Crush cardamom capsules. Wash plums, drain, halve and stone. Boil 1 cinnamon stick, 4 cardamom capsules and wine. Add the plums, bring to the boil and simmer at medium heat for about 5 minutes until the plums are soft. Mix arrowroot with approx. 1 tbsp. water to a paste and stir into the plum compote. Simmer for a few seconds until the liquid thickens. Remove from the heat and allow to cool

2. 2

   Put the milk, remaining cinnamon stick and cardamom capsules in a pot and bring to the boil. Turn off the stove and let the milk and spices steep for about 10 minutes. Bring rice and 600 ml water to the boil in a large pot, reduce temperature, simmer for about 15 minutes until the rice has absorbed the water. Pour milk through a sieve into the rice pot. Simmer for about 15 minutes, stirring frequently, until the rice is soft

3. 3

   Beat the egg yolks and sugar. Stir in a little hot rice. Add the mixture to the remaining rice and cook for about 1 minute, stirring continuously. Arrange the compote on the hot or cold rice pudding

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
330 kcal

CARBS
54 g

FATS
9 g

PROTEINS
8 g