Rice Pudding with Plums

Rice pudding is a childhood favourite recipe of mine. We used to have it frequently for dessert. However I have come up with a breakfast rice pudding recipe for an excuse to enjoy this comforting recipe more often. 

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serves 02


- 1/2 cup arborio rice

- 1/2 vanilla bean, split + seeds removed

- 1 cup full cream milk, extra during cooking 

- 2 tbsp raw sugar 

- 1 egg, lightly beaten

- 2 plums, halved + stones removed 

- 2 tbsp caster sugar 

- 1/2 vanilla bean 

- 2 tbsp walnuts, roughly chopped


Preheat oven to 200C grill.

In a small saucepan place the butter + melt over a medium heat. Add rice into the saucepan until hot + combined. Add in sugar, vanilla + milk to the saucepan + stir to combine. Cook, covered stirring often + adding more milk when required, you do not want it to stick to the bottom of the pan. Once rice grains are cooked + milk has reduced remove from the heat + add the egg. Stir to combine. Return the saucepan to the heat + cook to heat through for a few minutes, until creamy. 

To serve. Rub the vanilla bean into the caster sugar. Place fruit cut side down in the sugar + then on a baking tray lined with baking paper. Cook under the grill for 10-15 minutes, or until cooked + lightly grilled. Top rice pudding with grilled plums, extra juice from the pan of fruit + walnuts. Enjoy this recipe for a breakfast option or a dessert. 

this is a drawonfood recipe

Genevieve Drury