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Curtis Stone’s Dairy-free rice pudding with spiced plums

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  • Dairy free

This Dairy-free rice pudding with spiced plums recipe is nothing short of delicious. It’s easy to cook and the ultimate dessert for cool winter evenings.

  • Serves6
  • Cook time50 minutes
  • Prep time10 minutes, + chilling time
Curtis Stone's Dairy-free rice pudding with spiced plums

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
  • ⅔ cup (150g) caster sugar, extra
  • ½ cup (100g) medium-grain rice
  • 1 tsp vanilla extract
  • ½ tsp salt
  • Pinch of saffron threads (optional)
  • 1 tbs chopped pistachios

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.

Curtis Stone’s Dairy-free rice pudding with spiced plums

Curtis Stone’s Dairy-free rice pudding with spiced plums
  • Serves6
  • Cook time50 minutes
  • Prep time10 minutes, + chilling time
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
  • ⅔ cup (150g) caster sugar, extra
  • ½ cup (100g) medium-grain rice
  • 1 tsp vanilla extract
  • ½ tsp salt
  • Pinch of saffron threads (optional)
  • 1 tbs chopped pistachios
    Description

    This Dairy-free rice pudding with spiced plums recipe is nothing short of delicious. It’s easy to cook and the ultimate dessert for cool winter evenings.

    Method
    1. 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.
    2. 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.
    3. 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.