Recipe: Rice Pudding with Slow Cooked Plums

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When we first started making a breakfast range, our coconut porridge came with a spiced plum compote and it really was the thing of dreams. Hazie (our founders mum/office manager/previous chef/general wonder woman) would spend hours removing the stone from hundreds of plums before stewing them, and we quickly learnt a ‘good plum’ from a bad plum; to get the rich, deep purple we loved so much, there was one specific plum we needed - the one gracing our photos below. Whilst we’ve now moved on to cherries (with a brief stint as strawberry chia jam), this plum compote still holds a special place in our hearts - walking into the office (it was an army reserve centre but lets say office) to the smell of stewed, cinnamon-y plums on a blustery morning was so comforting, and those feels come back whenever we make it at home now. Here, we’ve served it with rice pudding - a great alternative to oat based porridge, and a really handy way of reducing your food waste, and using leftovers from the night before. The perfect slow, weekend brunch or mircowave-friendly office breakfast.

 
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RICE PUDDING WITH
SLOW COOKED PLUMS

Serves 2

INGREDIENTS

For the rice pudding:

- 2 cups cooked basmati rice (about 1 cup uncooked)
- 1 cup coconut milk
- 1 tsp coconut oil
- 1 tbsp maple syrup (add more if you want it sweeter)
- 2 tbsp almond butter
- 1/2 tsp nutmeg

For the stewed plums:

- 4 plums
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1 tbsp maple syrup

METHOD

For the plums:

1. Add the halved plums, all spice, cinnamon and maple syrup to a pan with a splash of water. Cook over a medium heat for about 10 minutes, or until soft. Alternatively, add it all to a slow cooker and leave for 1 hour (perfect if you’re heading to a workout/to get coffee and want breakfast when you get back!)

For the rice pudding:

1. We used leftover, pre-cooked rice for this, but if you don’t have any, cook your rice as you would usually.
2. Add the rice, coconut oil and milk to a pan and cook for 2-3 minutes over a medium heat. Stir in the maple syrup, almond butter and nutmeg.

Additional Notes: 
- Serve the rice pudding whilst warm alongside the stewed plums (and leftover liquid, it’s the best part), sprinkle with nutmeg
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pollen + grace