Curtis Stone’s dairy-free rice pudding with spiced plums
This vegan rice pudding is perfectly creamy and delicious. It’s topped with spiced plums and chopped pistachios for a crowd-pleasing dessert.
Serves
6
Prep
10m
Note: + Cooling & chilling time
Cooking
50m
Ingredients
- 2 tbs caster sugar
- 1 cinnamon stick or quill
- 12 cardamom pods, or a pinch of ground cardamom
- 6 firm, ripe plums, halved
- 400ml coconut cream
- 400ml coconut milk
- 2/3 cup (150g) caster sugar, extra
- 1/2 cup (100g) medium-grain rice
- 1 tsp vanilla extract
- 1/2 tsp salt
- Pinch of saffron threads (optional)
- 1 tbs chopped pistachios
Method
STEP 1
Preheat oven to 200°C (180°C fan-forced). Place 1 cup (250ml) water, sugar, cinnamon and cardamom in a large saucepan. Bring to the boil over high heat. Arrange plums, cut-side up, in a 20cm square baking dish. Pour over the liquid. Roast, basting every 10 mins, for 30 mins or until plums are plump and softened. Place in the fridge to chill.
STEP 2
Meanwhile, in a large saucepan over medium heat, whisk the coconut cream, coconut milk, 1 cup (250ml) water, extra sugar, rice, vanilla and salt. Add the saffron, if using. Bring to a simmer. Reduce heat to low and partially cover. Simmer very gently, stirring often, for 40-50 mins or until the pudding thickens and the rice is very tender. Cool slightly.
STEP 3
Divide the pudding among serving bowls. Spoon chilled plums and some of the syrup over the warm pudding. Sprinkle with pistachios to serve.
Make ahead: Roast the plums and make the pudding up to 1 day ahead. Cover them separately and refrigerate. Reheat the pudding or serve it at room temperature.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
