Poached the MONTAGUE tree™ Plums with Coconut Rice Pudding

  • Servings

    4

  • Prepration Time

    10 mins

  • Cook Time

    30 mins

INGREDIENTS

  • Rice Pudding
  • 2 cups coconut water
  • 1 cup jasmine rice
  • 3 cups coconut milk
  • 1 vanilla pod, split in half
  • Plums
  • 4 plums, cut into quarters
  • 1/4 red wine vinegar
  • 1 cup rose
  • ½ cup caster sugar
  • 1 orange, 2 slices of peel and juice
  • 1 vanilla bean
  • 2 star anise

METHOD

  • Add the coconut water into a saucepan over a medium heat, once simmering add in the rice and cook until the liquid is absorbed.
  • Add the coconut milk, cream and vanilla bean and cook until the rice is tender.
  • In a saucepan add the rose, water, caster sugar, orange, vanilla bean and star anise, mix together. Add in the plums and place over a medium heat, cook until the plums are tender.
  • To serve, spoon the rice pudding into a bowl then top with plums and some of the plum poaching liquid.

Recipe by Michael Weldon, featured on Farm to Fork.

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