Rice pudding with tiddly plums

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the rice pudding, cut the vanilla pod in half lengthwise. Scratch out the pulp with the back of a kitchen knife. Bring milk, vanilla sugar, vanilla pulp and vanilla pod to the boil in a saucepan over medium heat while stirring.

2. 2

   Remove the vanilla pod. Add rice pudding and boil up again while stirring. Leave to swell over a low heat for 25-30 minutes, stirring from time to time so that nothing burns.

3. 3

   For the compote, wash the plums, halve, stone and possibly quarter them again. Boil up the plums, sugar, red wine and cinnamon stick in a large pot while stirring. Then simmer at low heat while stirring for 5-10 minutes until the plums are nice and soft.

4. 4

   Remove the pot from the stove, remove the cinnamon stick and stir in the rum. Let the stewed plums cool down a little.

5. 5

   Take the rice pudding off the stove. Pour into four small dessert bowls or a large dessert bowl and serve with the red wine plums. Maybe sprinkle some sugar and cinnamon on top.

6. 6

   In your dreams.