Rice Pudding with Plum Compote

Name: Rice Pudding with Plum Compote
Yield: Ingredients For 4
Ingredients: 30 g / 1 oz unsalted butter; 1 pinch of salt; 575 ml / 1 pt full-fat milk; 1 tsp sugar; zest of 1 lemon; 2 tbsp double cream; 2 tbsp condensed milk; 55 g / 2 oz pudding rice; 6 large plums; 2 tbsp caster sugar

Preparation info

Ingredients For
4

Difficulty
Easy

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

The thin and milky pudding of childhood is not a pleasant memory. Enrich it with a little cream and condensed milk and you have a silky smooth dessert to grace the finest table.

Ingredients

55 g / 2 oz pudding rice
30 g / 1

Dessert
Gluten-free
Vegetarian

Method

Put all the rice pudding ingredients together in a saucepan. Slowly, bring to the boil, lower the heat to a bare simmer and cook gently for about 30 minutes. While cooking, stir well from the bottom of the pan at regular intervals with a small wooden spoon, taking care to push down to the sides where it will otherwise stick and burn.

For the compote: slice the plums thinly into quarters