Coconut Rice Pudding with Poached Plums in Red Wine
Coconut Rice Pudding with Poached Plums in Red Wine
Coconut Rice Pudding with Poached Plums in Red Wine

Serves 4

Easy to make

Preparation: 10 mins

Cooking Time:  1½ - 2 hours

It is easy to think that this childhood pudding has no place at the dinner table, but it can be flavoured in so many ways and this easy version using the option of Coconut milk and Maple syrup is a vegan pudding and wonderful served with poached fruit.    Now that it is mid August, fruit of so many varieties is ready to harvest in our gardens and this is a great way to serve it to friends and family.


Ingredients

For the Rice Pudding

100g pudding rice (short grained rice)

50g caster sugar (or you can use Maple Syrup, Agave Syrup or Stevia - adjust according to taste

700ml Coconut milk (Carton plant milk)

160ml tin Coconut Cream

1 Vanilla Pod split with seeds scraped out or one teaspoon Vanilla Extract

25g unsalted butter (I just put a generous knob on top!)

Nutmeg


For the Poached Plums

A bag of plums, halved and stoned (mine came straight off the tree!)

A dash of Maple syrup - you can always add more

Half a cup red wine

¼ teaspoon cinnamon (or more if you prefer it spicier)


AND THIS IS WHAT YOU DO.....

  1. Preheat the oven to 180˚C / 325˚F / Gas Mark 3.

  2. For the Rice Pudding:  Rub butter around the insides of your dish - I used an oval pyrex dish with one litre capacity.

  3. Wash the rice thoroughly in a sieve under the cold tap.

  4. Add to the dish together with the milk, sugar, vanilla pod and add a large knob of unsalted butter on top and as an optional extra, you can sprinkle nutmeg onto the surface of your pudding.    If you want to make this pudding without stewed fruit or wanted to give it a slightly different flavour, you can add the zest of an orange.

  5. Place your dish into a roasting tray - essential for any spillages!  And place in the oven for 1½ - 2 hours.

  6. For the Plums:   Wash, halve and stone your plums, and place in a saucepan.

  7. Add your chosen sweetening together with the red wine and cinnamon, cover with a lid and heat gently.   These do not take very long to cook, so keep an eye on them as they will be done in 5-10 minutes and you don't want them to lose their shape.

  8. Transfer to a serving dish, cover with a lid and these can even be prepared the day before.

  9. Serve with the rice pudding and add some extra cream or creme fraiche if you like.


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