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Rice Pudding with Port and Dried Plum Sauce

Randy Mayor; Katie Stoddard
Yield 6 servings
Layers of creamy rice pudding alternate with a sauce of dried plums enhanced with sweet port wine.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.