Blackberry and Plum Rice Pudding

Name: Blackberry and Plum Rice Pudding
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 250 g fine sugar; 6 ripe plums (halved and pitted); 250 g blackberries; 1.5 l whole milk; 1 vanilla pod (split lengthwise); 200 g pudding rice (washed); 100 ml half-fat fresh cream; 1 tsp vanilla extract

Classic English rice pudding with sugar-candied blackberries and plums — sweet, creamy, and mellow.

35 min

Easy

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Ingredients

fine sugar 250 g

ripe plums (halved and pitted) 6

blackberries 250 g

whole milk 1.5 l

vanilla pod (split lengthwise) 1

pudding rice (washed) 200 g

half-fat fresh cream 100 ml

vanilla extract 1 tsp

Instructions

Poach the plums in syrup

Pour 100g of the sugar and 300ml water into a pan and bring to a boil. When the syrup is boiling, add the plums, place a sheet of baking paper and a small plate on top of the plums to keep them submerged, and simmer for about 5 minutes until tender. Remove from heat.

Add the blackberries

Remove the plums from the hot syrup and add the blackberries. After 1 minute, remove the blackberries. Once the syrup has cooled, return all the fruit to the syrup.

Cook the rice pudding

In a small pan, bring the milk and vanilla pod to a boil. Slowly add the rice and simmer for 15-20 minutes, stirring frequently. Once the rice is soft, remove the vanilla pod and scrape the vanilla seeds into the rice. Stir in the remaining sugar, cream, and vanilla extract. Serve with the fruit and syrup.