Sort ingredients
helen
QR Code
Listen
Pdf
For the rice pudding, start by toasting the rice in a dry pan on medium heat for 4-5 minutes, stirring frequently, or until the grains are light brown in colour.
Add the melted butter and stir until all the rice grains are coated in butter and the butter is browned (you will notice everything starting to smell like popcorn!).
Pour in the milk, add the grated Tonka bean and salt and turn the heat down to low-to-medium and simmer everything for 20-25 minutes or until the rice is soft and the little bit of milk that has not yet been absorbed by the rice is nice and creamy.
Leave to cool for a few minutes. If necessary, add a glug of the reserved milk and stir to loosen.
For the umeboshi plum compote, cut the plums in half, remove the pit and cut each half into quarters.
Add the quartered plums to a medium saucepan together with the sugar. Add enough water to just cover the plums.
Simmer the plums until soft enough to easily be cut in half with a spoon but firm enough to still hold their shape (this will take ca. 10-15 minutes).
Taste and add more sugar if you prefer it sweeter.
To serve distribute the rice pudding between 2-4 bowls and top each with a few plum segments and 1-2 tablespoons of the plum compote’s juices.