Rice pudding with baked plums
Time: 30 min. preparation time, 30 min. baking time
Nutrition: Calories ca 646 / Protein 3g / Carbohydr. 138g / Fat 3g
Ingredients (2 servings)
|500 ml||rice milk|
|120 g||rice (short grain)|
|0.5||vanilla bean (seeds)|
|80 ml||plum juice|
|80 ml||port wine|
|cinnamon to garnish|
oven, small saucepan, cooking spoon, baking dish (approx. 25 cm x 25 cm), cutting board, knife, small bowl
Huxelrebe Auslese, sweet, 2009
The rich floral bouquet underscores the fruitiness of these baked plums. The creaminess of the rice pudding is rounded off by the sweet taste of Huxelrebe grapes.
Preheat the oven to 200°C/400°F. Halve the plums, remove the pit and cut into wedges. Place in a baking dish.
baking dish, oven, cutting board, knife
300 g plums
Combine plum juice with port wine and sugar. Add the cinnamon stick.
80 ml plum juice / 80 ml port wine / 80 g sugar / 1 cinnamon stick
Pour the mixture evenly over the plums. Turn the plums in the sauce and bake in a preheated oven at 200°C/400°F for approx. 30 min.
Bring rice milk to a boil. Add the rice and vanilla seeds. Simmer for 30 min., stirring occasionally. Serve the rice pudding and baked plums warm with a pinch of cinnamon.
cooking spoon, small sauce pan
500 ml rice milk / 120 g rice / 0.5 vanilla bean / cinnamon to garnish