Cream Rice Pudding with Cinnamon and Plum Compote
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the compote:
- 800 g plum (s)
- 80 g suar
- 250 ml fruit juice (multi-fruit juice, darker, e.g. red multivitamin juice
- 1 stick cinnamon
- some cornstarch
For the rice:
- 250 g rice puddin
- 1 liter milk
- 100 g whipped cream
To sprinkle:
- 4 tablespoon hazelnut flakes
Print Recipe
Pin Recipe Instructions
- Wash, halve and stone the plums. Caramelize the sugar in a saucepan. Then deglaze with the multi-fruit juice, add the plums and the cinnamon stick and cover and simmer for about 5 to 10 minutes. Mix the cornstarch with 2 tablespoons of water and use it to bind the compote. Remove the cinnamon stick and let the compote cool.
- Lightly toast the hazelnut flakes in a coated pan without adding any fat and then set aside.
- Prepare the rice with the milk according to the instructions on the packet. Stir the whipped cream into the finished rice pudding.
- Divide the rice pudding into small bowls, sprinkle with the toasted hazelnut leaves and serve with the cinnamon and plum compote.
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