for 4 person

Compote

800 g	plums, cut into segments
2 tbsp	coarse cane sugar
2 tbsp	water
¼ tsp	cinnamon

Rice pudding

6 dl	milk
2 dl	cream
1 parcel	bourbon vanilla sugar
2 pinch	salt
200 g	risotto rice

To bake

2 tbsp

coarse cane sugar

How it's done

Compote

Place the plums, sugar, water and cinnamon into the prepared dish, mix.

Rice pudding

Pour the milk, cream, vanilla sugar and salt into a pan and bring to the boil, transfer to the prepared dish along with the rice.

To bake

Approx. 25 mins. (next to each other) in the centre of an oven preheated to 180°C. Sprinkle the cane sugar over the rice, stir briefly, bake for a further 25 mins. Remove both dishes from the oven, leave to stand for approx. 5 mins., serve together while still warm.

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