
Main INGREDIENTS
- Rice & Grains
Ingredients
Method
Ingredients
For the Plum and Blackberry Compote
- 2 ripe plums, halved and de-stoned
- 2 tablespoons maple syrup
- 150g blackberries
- Grated zest and juice of 1 orange
For the Rice Pudding
- 500ml rice milk or other milk
- 200g coconut cream
- 1 vanilla pod
- 1 cinnamon stick
- 1 cardamom pod
- 1 tablespoon maple syrup
- 120g basmati rice, rinsed
- 2 tablespoons flaked almonds, to serve
- Extra maple syrup, to serve
For the Vanilla Yoghurt
- 100ml coconut or natural yoghurt
- 1 teaspoon vanilla paste
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Method
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1First make the fruit compote. Place the blackberries and plums in a saucepan with the maple syrup, orange zest and juice. Bring to the boil, then lower the heat and simmer for 15-20 minutes until cooked through. Keep warm to serve with the rice pudding.
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2Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and maple syrup in the sauté pan over a medium to low heat. Bring to a simmer and cook gently for 5 minutes, reducing the liquid by approximately half.
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3Then bring to the boil and add the rice. Cook for 10 minutes, stirring well, until the rice is cooked through. Remove the cinnamon stick, vanilla pod and cardamom pod.
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4Mix together the yoghurt and vanilla and serve with the rice pudding and a generous dollop of the fruit compote.