This Rice Pudding with Baked Plums recipe is a comforting fall dessert made Vegan with coconut milk, rice, vanilla, and plums. Delicious!
A dessert that smells like autumn! This iconic Rice Pudding with Baked Plums was cooked in coconut milk with a touch of vanilla and cinnamon, chilled, and served with hot baked plums on top. The contrast of hot and cold, along with the flavors of cinnamon, vanilla, and plums, reminds us of a beautiful autumn day, a walk in the woods, and a warm grandmother’s embrace. Simply nostalgic.
You can easily adapt this dessert to the changing seasons. While plums evoke the essence of autumn, you can replace them with other seasonal fruits as the year unfolds. Think fresh berries for a summery twist, apples for a crisp fall rendition, or pears for a touch of winter elegance. The recipe’s versatility allows you to capture the essence of each season with every bite.
Rice Pudding ingredients
To make the basic rice pudding you will need:
Round-Grain Rice: It’s the main ingredient and provides a creamy texture and substance to the pudding.
Coconut Milk: Adds a rich and creamy coconut flavor, giving the pudding a tropical twist. It also provides the necessary liquid to cook the rice.
Vanilla pod: Infuses the pudding with a natural and intense vanilla flavor that enhances the overall taste. The scraped seeds provide the tiny black specks in the pudding, which is a visual sign of quality vanilla flavor.
Cinnamon Stick: Imparts warm and aromatic cinnamon notes to the pudding, adding depth to its flavor profile. Can be removed once its flavor has infused the pudding.
Sugar: Sweetens the pudding, making it a dessert. It also balances the flavors and enhances the sweetness of the coconut and vanilla.
To make the Baked Plums you will need:
Plums: are the star of this dish, providing a natural fruity sweetness and a pleasant tartness. They become tender and juicy when baked, making them the main attraction of the dessert.
Orange: adds a citrusy brightness and a hint of acidity to balance the sweetness of the plums. The zest and juice of the orange can enhance the overall flavor of the dish.
Sugar: it sweetens the plums and helps caramelize them as they bake, creating a syrupy sauce. It also enhances the natural sweetness of the plums and adds a pleasing contrast to the tartness.
Cinnamon provides warm and spicy notes to the baked plums, complementing their natural flavors. It adds depth and complexity to the dish, making it more aromatic and flavorful.
How to make Rice Pudding with Baked Plums
Preparing the Coconut Milk Rice Pudding:
In a medium-sized saucepan, pour in 3 cups of coconut milk, which will provide a rich and creamy base for the pudding.
To infuse the pudding with a delightful vanilla flavor, split the vanilla pod lengthwise, scrape out the tiny seeds, and add both the seeds and the whole pod to the coconut milk. Add a cinnamon stick and sweeten the mixture with 2 tablespoons of sugar.
Over low heat, slowly bring the coconut milk mixture to a gentle simmer, stirring occasionally to meld the flavors together.
Cooking the Rice:
While the coconut milk mixture simmers, take 150 grams of round-grain rice, and gently stir it into the simmering coconut milk mixture.
Reduce the heat, cover the saucepan, and let the rice cook for approximately 15 minutes until it’s cooked to a tender, al dente texture. Remember to stir occasionally to prevent any sticking.
After 15 minutes, turn off the heat and allow the rice pudding to rest, covered, for an additional 15 minutes. This resting period will allow the rice to absorb the creamy coconut liquids fully.
If you find that the rice pudding is too thick for your liking, you can adjust the consistency by stirring in a bit more coconut milk or hot water at this stage.
Don’t forget to remove the vanilla pod and cinnamon stick.
You can serve the rice warm, or cool it down and refrigerate it for 4 hours, to create a refreshing dessert.
Preparing the Baked Plums:
While the rice cooks, preheat your oven to 200°C (392°F).
Wash and pit 8 plums, then slice them in half.
In a separate bowl, combine the juice of half an orange with 1 tablespoon of sugar and 2 teaspoons of ground cinnamon. Mix well.
Place the halved plums in a baking dish, and drizzle the orange-cinnamon mixture evenly over them. Bake the plums in the preheated oven for about 20 minutes, or until they become tender and their juices turn syrupy.
Divide the coconut milk rice pudding into serving glasses or bowls. Remove the baked plums from the oven while they’re still warm and place them on top of the rice pudding. Drizzle the flavorful plum syrup from the baking dish over the dessert.
Portion the rice pudding into individual glasses or bowls, placing the warm baked plums on top just before serving. This presentation adds an elegant touch to your dessert.
You can serve this dessert warm right after preparing it, especially if you can’t resist the aroma and want to enjoy it right away.
Alternatively, refrigerate it for a few hours or overnight to serve it chilled. Chilled rice pudding can be very refreshing, especially on a warm day.
We recommend combining the chilled rice pudding with oven-hot baked plums on top for extra temperature contrasts!
You can further enhance the presentation by garnishing the dessert with a few additional touches:
- A sprinkle of toasted coconut flakes for texture.
- A dusting of ground cinnamon for extra flavor.
- A drizzle of honey or maple syrup for added sweetness.
- A dollop of whipped cream or a scoop of vanilla ice cream for indulgence.
If you have leftover dessert or you’d like to make it in advance, store it in an airtight container in the refrigerator. Ensure that the container is tightly sealed to prevent any odors from the refrigerator from affecting the flavor of the dessert.
If possible, store the rice pudding and baked plums separately. This will help maintain the texture and taste of each component.
Store the rice pudding in one container and the baked plums in another.
We recommend reheating the baked plums before serving.
The rice pudding, when properly refrigerated, can last for up to 3-4 days without any significant loss in quality.
The baked plums can be stored for a shorter period, usually up to 2-3 days in the refrigerator. They may become softer over time, but they will still be safe to eat.
More similar recipes:
- 3 cups coconut milk
- 1 vanilla pod
- 1 cinnamon stick
- 2 tbsp sugar
- 150 grams round-grain rice
- 8 plums
- juice of half an orange
- 1 tbsp of sugar
- 2 tsp of cinnamon
- Pour coconut milk into a pot. Split the vanilla bean, scrape the seeds, and add both the seeds and the bean to the milk. Add the cinnamon stick and sugar. Slowly bring it to a simmer over low heat, stirring occasionally.
- Add the rice to the simmering coconut milk. Stir, then reduce the heat and cook covered for about 15 minutes, until the rice is cooked al dente. Stir occasionally.
- After 15 minutes, turn off the heat and let the rice rest, covered, for another 15 minutes to absorb the liquid. If the rice is too thick, you can stir in half a cup of coconut milk at the end. Remove the vanilla bean and cinnamon stick from the rice, then cool the rice and refrigerate for 4 hours.
- Preheat the oven to 200°C (392°F). Wash and pit the plums.
- In a separate bowl, combine the juice of half an orange with 1 tablespoon of sugar and 2 teaspoons of ground cinnamon. Mix well.
- Place the halved plums in a baking dish, and drizzle the orange-cinnamon mixture evenly over them. Mix well, then place the baking dish in the preheated oven to bake for 20 minutes.
- Divide the rice pudding into 4 - 6 glasses or cups. Remove the baked plums from the oven and add them on top of the rice pudding while still hot. Drizzle the plum juice from the baking dish over the top and serve immediately.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 39mgCarbohydrates: 34gFiber: 2gSugar: 21gProtein: 4g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.