Summary

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

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Instructions

1. 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.
2. Lightly toast the hazelnut flakes in a coated pan without adding any fat and then set aside.
3. Prepare the rice with the milk according to the instructions on the packet. Stir the whipped cream into the finished rice pudding.
4. Divide the rice pudding into small bowls, sprinkle with the toasted hazelnut leaves and serve with the cinnamon and plum compote.