Total Time: 1 hour 20 mins
Serves: 3-4
Ingredients:
For the prune compote
- 1 pack Del Monte Pitted Prunes
- 125ml Orange Juice
- 20 grams brown sugar
For the rice pudding
- 500 ml milk
- 40 grams white rice
- 60 grams brown sugar
- 1 teaspoon natural vanilla extract
Method:
For the prune compote
- Place the Del Monte prunes with all the other ingredients in a small saucepan and bring to a simmer
- Cook over low-medium heat for 10 minutes, or until the prunes are very soft and the liquid has reduced a little
- Remove from heat and cool at room temperature, cover and set aside
- Meanwhile add the milk, white rice and sugar in a saucepan
- Add the vanilla extract and slowly bring to a simmer, stirring occasionally
- Reduce the heat and cook for about 1 hour, 10 minutes or until the mixture is thick and creamy, stir occasionally to avoid it sticking to the pan and burning
- Divide this rice into two bowls (the rice will thicken as it cools)
While serving add the prune compote over the rice pudding.
BY: Del Monte