Accidental Rice Pudding

INGREDIENTS

1 ½ c brown sugar, divided + 2 tbsP

2 cinnamon stick

5 cm ginger, julienned

5 c water, divided

1 c red wine

10 cm piece of orange peel

2 pears, halved

2 plums, halved, seed removed

1 ½ c white rice

400 g can coconut milk

1 tbsP vanilla paste

Method

This is a reverse intention pudding, so no points for any corrections.

We know there are better, more traditional ways of doing it, but this is how we did it.

Combine the 2 c water, wine, 1 c brown sugar, cinnamon, ginger and orange peel into a pan or pot with a lid big enough to fit the fruit in a single layer.

Place the pears into the stewing liquid cut side down.

Cover with a lid and simmer on med-high for half an hour.

Add the plums and simmer covered for a further half an hour.

Remove the fruit and set aside till serving.

Reduce the sauce by simmering for an additional 20 mins on low.

Preheat oven to 180’c

Meanwhile, pop the rice and water into a saucepan over medium heat and give it a stir.

Stir again in 10mins.

Once the water has nearly evaporated, stir the rice again.

Cover with a lid and remove from heat.

Allow to cool slightly, then spoon into a large mixing bowl.

Add in TWO THIrds of the coconut milk, the remaining brown sugar and the vanilla paste.

Stir well.

Place into a small baking dish with sides.

Drizzle with remaining coconut milk and sprinkle with sugar.

Place in the oven to crisp and bubble for 10 mins.

Serve warm pudding with fruit and syrup.

We can all thank Jaimee for this accidental delight ❤️❤️❤️