Baked Rice Pudding with Stewed Plums

Ingredients

Rice Pudding

.40g butter
.100g of pudding or paella rice
.75g caster sugar
.1 litre full-fat milk
.150ml double cream
.1 vanilla pod split and de seeded (or 2 tsp of vanilla extract)
.pinch of salt
.plenty of freshly grated nutmeg

Stewed Plums

.4-6 large plums
.85g caster sugar
.1 cinnamon stick
.juice of 1 orange
.300ml water

Method

1. Pre-heat the oven to 140 degrees c
2. Melt the butter in our terracotta casserole dish over a medium heat
3. Add the rice and stir to coat in the butter
4. Next, add the sugar and stir to combine, allow to cook for a couple of minutes
5. Once the rice is coated, add the milk, stir to combine until there are no lumps
6. Slice open the vanilla bean and remove the seeds
7. Add the vanilla seeds (or essence), the cream and the salt and stir to combine
8. Bring to a simmer and cook until there is a skin forming on top
9. Grate on plenty of nutmeg
10. Pop in the oven for 1 to 1 and a half hours until it's golden on top and jiggles slightly. You may need to put the lid on or cover with foil if the top browns before the rice absorbs the liquid.
11. In the meantime while it's in the oven, it's time to make the stewed plums!
12. Chop the plums in half and add them to a saucepan with the rest of the sugar, water, orange juice and cinnamon stick and simmer until the plums are soft and a syrup forms in the bottom.
13. Remove the cinnamon sticks before serving.

Products Used

Stoneware Milk Jug Dark Blue

Salt Celler with Spoon

Terracotta bowl with handle

Terracotta caserole dish