Rice Pudding With Plum Compote

1. 1

   For the plum compote, bring wine, 1 cinnamon stick and 4 cardamom pods to a boil. Add plums, reduce heat and simmer for 5 mins or until plums are soft. Add arrowroot slurry and simmer, stirring, for 1-2 mins until thickened. Set aside to cool then remove and discard cinnamon and cardamom.

2. 2

   For the pudding, bring milk, remaining cinnamon stick and cardamom pods to a boil. Cover, remove from heat and set aside to infuse for 10 mins. Meanwhile, bring rice and 2 1/2 cups water to a boil. Reduce heat to a simmer and cook for 15 mins or until all water is absorbed. Strain infused milk into rice and simmer for 15 mins until very tender.

3. 3

   To finish, beat egg yolks with sugar. Add a little hot rice to temper, then stir back into the pan and cook for about 1 min until thickened. Serve hot with plum compote.

* Per serving · 4 servings · Values may vary.