Spiced Rice Pudding with Prune and Marsala Compôte

A creamy stove-top rice pudding served with a rich prune and Marsala wine compôte and toasted almonds.

Vegetarian Comfort Food Dessert Almonds Rice Pudding

Estimated Nutrition

Calories

475.7

kcal / serving

2854.2 kcal total

Carbs

66.1g

per serving

396.4 g total

Fat

18.8g

per serving

112.5 g total

Protein

10.6g

per serving

63.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Golden Caster Sugar

For compôte

Golden Caster Sugar

For rice pudding

Dairy

1.5

Full-Fat Milk

to taste

Double Cream

For pouring

Fruits

150

Dried Prunes

No-soak

piece

Orange Zest

Finely grated zest only

Mixed Peel

Cut

GrainsCereals

150

Pudding Rice

Liquids

150

Marsala Wine

tbsp

Brandy

piece

Orange Juice

Freshly squeezed juice only

NutsSeeds

piece

Cinnamon Stick

0.5

piece

Nutmeg

Whole nutmeg for grating

Flaked Almonds

pinch

Flaked Sea Salt

Method

Combine rice, 1 liter of milk, cinnamon, and grated nutmeg in a large non-stick saucepan.

Simmer gently for 20 minutes while stirring regularly until the rice is creamy.

Stir in sugar, remaining milk, and mixed peel, then simmer for 35 minutes until tender.

Heat Marsala, brandy, orange juice, and sugar in a small saucepan until sugar dissolves.

Add prunes and orange zest, then simmer for five minutes until liquid reduces by half.

Toast almonds in a dry frying pan over low heat until lightly browned.

Stir a pinch of sea salt into the rice and remove the cinnamon stick.

Serve the pudding with the prunes in the center, toasted almonds, and double cream.