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.