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Creamy rice pudding with plum compote

Name: Creamy rice pudding with plum compote
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup (220g) white medium grain rice, cooked to packet instructions; 2 tablespoons cornflour; 1 cup (250ml) milk; 300ml thickened cream; 1 egg, beaten; 1 teaspoon vanilla extract; 400g blood plums; 1 cinnamon quill; 1/4 cup (55g) caster sugar; 1/4 cup (60ml) port

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For an easy autumn dessert that's ready in minutes, team juicy late-season plums with vanilla-scented rice pudding.

1 cup (220g) white medium grain rice, cooked to packet instructions
2 tablespoons cornflour
1 cup (250ml) milk
300ml thickened cream
1 egg, beaten
1 teaspoon vanilla extract

Plum compote

400g blood plums
1 cinnamon quill
1/4 cup (55g) caster sugar
1/4 cup (60ml) port

Method

1.

For compote, place all ingredients in a pan with 1/4 cup (60ml) water, stirring to combine. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 8-10 minutes until the plums are soft and liquid is syrupy. Cool slightly, or chill for up to 5 days if desired.
2.

Combine cooked rice and remaining ingredients in a pan over medium-low heat. Cook for 5 minutes, stirring, until thick and creamy. Serve pudding topped with compote.