Rice Pudding with Port and Dried Plum Sauce

Rice Pudding with Port and Dried Plum Sauce Recipe
Randy Mayor; Katie Stoddard
Layers of creamy rice pudding alternate with a sauce of dried plums enhanced with sweet port wine.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 293
Caloriesfromfat 21 %
Fat 6.7 g
Satfat 3.3 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 5.5 g
Carbohydrate 49.2 g
Fiber 2.5 g
Cholesterol 20 mg
Iron 1.6 mg
Sodium 247 mg
Calcium 137 mg


1 cup pitted dried plums
3/4 cup port or other sweet red wine
2 tablespoons water
2 cups fat-free milk, divided
1 1/2 cups water
1/2 cup uncooked long-grain rice
1/2 teaspoon salt
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup whipping cream
2 tablespoons port or other sweet red wine
2 teaspoons powdered sugar
2 tablespoons slivered almonds, toasted


Combine dried plums and 3/4 cup port in a small saucepan; bring to a boil. Reduce heat; simmer 15 minutes or until plums are tender. Let stand 5 minutes. Place plum mixture and 2 tablespoons water in a blender. Cover tightly, and process until smooth.

Combine 1 cup milk, 1 1/2 cups water, rice, and salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in 1 cup milk, granulated sugar, and vanilla. Cover and simmer 30 minutes. Remove from heat; let stand 10 minutes.

Spoon about 4 teaspoons plum sauce into each of 6 (6-ounce) martini or parfait glasses; top each serving with 1/3 cup rice pudding. Repeat layers once. Cover and chill at least 4 hours.

Combine whipping cream, 2 tablespoons port, and powdered sugar in a medium bowl; beat with a mixer at high speed until light and fluffy. Top each serving with 2 tablespoons cream mixture and 1 teaspoon slivered almonds.

Marge Perry,

Cooking Light

October 2004
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