* 1 cup (220g) medium-grain rice, cooked to packet instructions
* 2 tbs cornflour
* 1 cup (250ml) milk
* 300ml thickened cream
* 1 egg, beaten
* 1 tsp vanilla extract
* Plum compote
* 400g blood plums
* 1 cinnamon quill
* 1/4 cup (55g) caster sugar
* 1/4 cup (60ml) port
Method
1. For compote, place all ingredients in a pan with 1/4 cup (60ml) water, stirring to combine. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 8-10 minutes until the plums are soft and liquid is syrupy. Cool slightly, or chill for up to 5 days if desired.
2. Combine cooked rice and remaining ingredients in a pan over medium-low heat. Cook for 5 minutes, stirring, until thick and creamy. Serve pudding topped with compote.
