Milk-less Rice Pudding

Following on from the success of Sticky Rice last week, this week's recipe is milk-less rice pudding, based on fruit instead of milk.
I used plums as my fruit base, but any of your favourite cooking fruit will work.








The rice.

I cup of pudding rice
2 cups of water
1 teaspoon of nutmeg (optional).

Cooked fruit.

4 table spoons of sugar.
6 plums, halved and stoned.
1/2 cup of water.
1 teaspoon cinnamon or mixed spice (optional)

Prep time: 10 mins
Cooking time: 25 mins

1. Add the rice, nutmeg and water to a pan, and bring to the boil.
2. Boil quite vigorously for 9-10 min with the pan uncovered, the water should be nearly all gone.
3. Turn the heat off, cover the pan and allow the rice to sit for 5 min to absorb the remaining water.
4. In a second pan places the sugar, fruit and spices. (at the same time as you place the rice on to cook)
5. Gently simmer the fruit for 15-20 until soft.
6. After the rice and fruit has finished cooking, place the rice in a in a shallow dish and press down. 
7. Place the cooked fruit on top, either eat straight away or allow  to cool over-night.
8. After the rice has cooled overnight the juices from the fruit will have infused through the rice, while leaving a  colourful fruit layer on top.
9. Re-heat the pudding, or eat cold. I like this dish as a tasty breakfast, but it makes a great pudding too.


This cost about 45p per portion (with 4 serving made)