Rice Pudding With Plum Compote

Name: Rice Pudding With Plum Compote
Ingredients: 2/3 cup sweet dessert wine; 2 None cinnamon sticks; 10 None cardamom pods, lightly crushed; 1 lb plums, halved and pitted; 1 tsp arrowroot starch, mixed with 1 tbsp water to form a slurry; 2 1/2 cups milk; 1/2 lb short grain rice; 3 None egg yolks; 1/3 cup granulated sugar

9 ingredients

3 steps

Ingredients

2/3 cup sweet dessert wine
2 None cinnamon sticks
10 None cardamom pods, lightly crushed
1 lb plums, halved and pitted
1 tsp arrowroot starch, mixed with 1 tbsp water to form a slurry
2 1/2 cups milk
1/2 lb short grain rice
3 None egg yolks
1/3 cup granulated sugar

Directions

1

For the plum compote, bring wine, 1 cinnamon stick and 4 cardamom pods to a boil. Add plums, reduce heat and simmer for 5 mins or until plums are soft. Add arrowroot slurry and simmer, stirring, for 1-2 mins until thickened. Set aside to cool then remove and discard cinnamon and cardamom.
2

For the pudding, bring milk, remaining cinnamon stick and cardamom pods to a boil. Cover, remove from heat and set aside to infuse for 10 mins. Meanwhile, bring rice and 2 1/2 cups water to a boil. Reduce heat to a simmer and cook for 15 mins or until all water is absorbed. Strain infused milk into rice and simmer for 15 mins until very tender.
3

To finish, beat egg yolks with sugar. Add a little hot rice to temper, then stir back into the pan and cook for about 1 min until thickened. Serve hot with plum compote.