Rice Pudding With Plum Compote

INGREDIENTS

INSTRUCTIONS

Place the milk and sugar in a saucepan and stir over a medium heat
until the sugar dissolves.  2 Cut the vanilla pod lengthways and scrape
out the seeds with a  teaspoon. Place the seeds with the milk and sugar
in a saucepan.  3 Add the rice and boil. Cover with a lid and simmer
for 7-10 minutes,  stirring occasionally.  4 Make sugar decorations by
dissolving the sugar and 3 tbsp water  over a low heat until the liquid
is clear.  5 Raise the heat and boil, without stirring, until the syrup
turns a  golden caramel colour.  6 Lightly whip the cream. In a small
saucepan put the wine, 4 tbsp  water, sugar and spices. Rapidly bring
to the boil and stir to  dissolve the sugar. Reduce the sauce to a
syrup over a medium-high  heat.  7 Cool the caramel a little, dip a
teaspoon in the pan and let the  caramel fall in a thin stream from the
spoon onto greaseproof paper,  making swirls and attractive shapes.
Leave to cool.  8 Remove the stones from the plums. Slice each plum
into four  segments and add these to the pan of syrup.  9 Remove the
rice from the heat and gradually stir in the cream.  Spoon into a
ramekins and sprinkle with brown sugar. Grill to melt  the sugar.  10
Spoon the plums from the pan and place in a circle around the edge  of
a serving plate. Strain the syrup through a sieve to remove the  spices
and pour over the plums.  11 Carefully place the rice pudding in the
centre of the serving plate  surrounded by the plums.  12 Peel the
cooled sugar decorations off the paper and use to  decorate the plate
with the star anise, if desired.  Converted by MC_Buster.  Recipe by:
Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 75.6mg
Carbohydrates: 4.3g
Fiber: 2g
Sugar: <1g
Protein: <1g