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    Cinnamon & coconut rice pudding with roasted spiced plums

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    Cinnamon & coconut rice pudding with roasted spiced plums

    By Elly Curshen

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4


    120g pudding rice
    400ml can coconut milk
    3 tbsp light brown muscovado sugar
    1 tsp vanilla paste or extract
    ¼ tsp ground cinnamon
    Vegan butter alternative, for greasing (such as Naturli’ Organic Vegan Block)
    5 ripe plums
    ½ tsp ground cinnamon
    ¼ tsp ground mixed spice
    5 star anise


    1. Preheat the oven to 220ºC, gas mark 7.

    2. Add the pudding rice, coconut milk, 2 tbsp of the sugar, vanilla paste and cinnamon to a saucepan with 250ml water and stir well. Bring to the boil over a medium heat, stirring frequently, then reduce the heat and simmer for 35-40 minutes. Stir occasionally, until the rice is cooked and the texture is creamy.

    3. Meanwhile, make the plums. Grease an ovenproof dish with the vegan butter. Halve and stone the plums and lay the halves, cut-side up, in the prepared dish. Sprinkle over 1 tbsp sugar, the cinnamon, mixed spice and star anise. Roast for 30 minutes, then leave to cool for 5 minutes before serving, removing the star anise.

    4. Serve the rice pudding with the roasted plums and the jammy, plummy syrup from the baking dish spooned over the top.

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