When I was a child, we always used to have condensed milk in rice pudding. Its creamy taste and syrupy texture really make this classic comfort pudding. All you need then are a few poached plums, livened up with a little spice.
Ingredients
For the rice pudding
- 200 g Carnation Condensed Milk
- 150 ml carton double cream, plus extra for serving (optional)
- 500 ml water
- 100 g pudding rice
- 1 vanilla pod
For the plums
- 150 ml Marsala wine
- 1 tsp arrowroot mixed with 1 tsp water
- 150 ml water
- 25 g caster sugar
- 9 plums, halved and stoned
- 2 cinnamon sticks
Instructions
For the rice pudding
- Preheat the oven to 180C, 350F, Gas Mark 4.
- Mix the condensed milk, cream and water in a large jug.
- Rinse the rice well, then place it in a large saucepan with the milk and cream mixture.
- Split the vanilla pod lengthways, scrape out the seeds with a knife and add them to the saucepan.
- Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally.
- Transfer the rice mixture to a 1.1 litre (2 pt) ovenproof dish, cover with foil and bake in the oven for 40 to 50 minutes until the rice is cooked.
For the plums
- Mix the Marsala, arrowroot, water and sugar. Place the plums in a large ovenproof dish and pour over the Marsala mixture. Add the cinnamon sticks.
- Poach the plums uncovered in the oven for about 40 minutes until the rice pudding is done. Turn the plums once during cooking.
- Remove the rice pudding from the oven; it will continue to thicken on standing. If you want to be really indulgent, stir in a few extra spoonfuls of cream when it comes out of the oven.
- Serve up a generous helping of rice pudding with the warm plums.
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Nutrition Facts
Baked Rice Pudding with Marsala Poached Plums
Amount per Serving
Calories
343
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Cholesterol
34
mg
11
%
Sodium
62
mg
3
%
Potassium
215
mg
6
%
Carbohydrates
55
g
18
%
Fiber
2
g
8
%
Sugar
36
g
40
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
