Rice Pudding with Port and Dried Plum Sauce

Randy Mayor; Katie Stoddard

Layers of creamy rice pudding alternate with a sauce of dried plums enhanced with sweet port wine.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 21%
  • Fat: 6.7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.5g
  • Carbohydrate: 49.2g
  • Fiber: 2.5g
  • Cholesterol: 20mg
  • Iron: 1.6mg
  • Sodium: 247mg
  • Calcium: 137mg

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

Preparation

  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.
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