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Cinnamon & coconut rice pudding with roasted spiced plums
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By Elly Curshen
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.
Typical values per serving:
This recipe was first published in September 2021.