Rice Pudding With Plum Compote - cooking recipe

Ingredients

2/3 cup sweet dessert wine
2 None cinnamon sticks
10 None cardamom pods, lightly crushed
1 lb plums, halved and pitted
1 tsp arrowroot starch, mixed with 1 tbsp water to form a slurry
2 1/2 cups milk
1/2 lb short grain rice
3 None egg yolks
1/3 cup granulated sugar

Preparation

For the plum compote, bring wine, 1 cinnamon stick and 4 cardamom pods to a boil. Add plums, reduce heat and simmer for 5 mins or until plums are soft. Add arrowroot slurry and simmer, stirring, for 1-2 mins until thickened. Set aside to cool then remove and discard cinnamon and cardamom.
For the pudding, bring milk, remaining cinnamon stick and cardamom pods to a boil. Cover, remove from heat and set aside to infuse for 10 mins. Meanwhile, bring rice and 2 1/2 cups water to a boil. Reduce heat to a simmer and cook for 15 mins or until all water is absorbed. Strain infused milk into rice and simmer for 15 mins until very tender.
To finish, beat egg yolks with sugar. Add a little hot rice to temper, then stir back into the pan and cook for about 1 min until thickened. Serve hot with plum compote.