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.

6

10m

Note: + Cooling & chilling time

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

Dairy-free
Egg-free
Gluten-free
Lactose-free
Peanut-free
Sesame-free
Wheat-free
Soy-free
Yeast-free
Vegan
Vegetarian

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.