Orange & Dark Plum. Yumm.
I have never met a plum that I didn't like! In this recipe I've paired Dark Plums with Orange to create a rich texture and robust flavor. Plums have a terrific natural plumpness that adds instant body to your fruit rice pudding. The plum skins also have a load of flavor, so I always wash the plums and leave the skins on for my plum flavors. The underside of the plum skin usually has a marked contrast of flavor compared to the plump pulp. The skins add an interesting color to the pudding when blended. In this case, tiny little flecks of cooked dark plum skin are peppered throughout.
I used to use fresh orange juice in my Orange flavored rice puddings but have since switched to pure frozen unsweetened orange juice with pulp. It gives a more consistent flavor and sweetness. It also doesn't add a lot of extra liquid that would need to be counterbalanced in the recipe. I always keep a few Minute Maid Original frozen concentrated orange juice containers in my freezer when I'm in the kitchen. If using other plum varieties, the sweetness level may need to be adjusted as many plums have a very tart skin.
What you will need:
2 medium sized pots with lids, measuring spoons & cups or kitchen scales (if you have one), wire whisk (if you have one), long metal spoon, strainer fit into a bowl, small knife, heat proof/food safe container with lid, rubber spatula, an immersion or upright blender
32 oz/2 lbs whole plums
12 + 1 coconut milk (14 oz in a regular can)
13 oz Calrose medium grain rice
13 oz sugar
4.5 oz frozen concentrated unsweetened orange juice
1/4 tsp ground cinnamon
Place rice in the strainer set inside a bowl. Rinse rice in water and strain. Repeat 2 more times. Set aside to drain.
Wash whole plums with light dish soap and water. Cut them in half and remove the seed. Cut plums into medium sized pieces and place in a medium sized pot with 8 oz of water and 6 oz of sugar. Cook on a medium heat until it comes to a medium boil. Reduce the heat and cook for 10 minutes on a low simmer.
Using an immersion blender or an upright blender puree the plum mixture until smooth. Add 12 oz of coconut milk, 12 oz of water and 7 oz of sugar. Bring fruit sauce back up to a medium boil, covered.
In a second medium sized pot place 32 oz of water and 1 oz of coconut milk and bring to a boil, covered. Once it boils add the rinsed and drained Calrose rice. Stir the pot to ensure that the rice isn't stuck to the bottom of the pot. Reduce the heat to the lowest setting. Cover and set a timer for 20 minutes.
Once the fruit sauce comes to a boil, reduce the heat to a simmer and add the frozen concentrated orange juice and the cinnamon. Allow it to simmer, covered, until the rice is cooked.
After the 20 minutes cooking time, turn the rice heat off and allow it to continue to cook and to absorb more liquid for an additional 10 minutes, covered. After the 10 minutes rest time empty the hot cooked Calrose rice into the hot fruit sauce.
Using a wire whisk, break up any clumps of hot cooked rice and incorporate them into the sauce until evenly distributed. Empty the hot Orange & Plum Fruit Rice Pudding into a heat proof/food safe container. Cover and allow it to cool on the counter or on a wire rack for 15 to 20 minutes.
You can now place the fruit rice pudding in the fridge to cool completely. The pudding will keep in the fridge, covered, for up to 2 weeks. Or, you can portion and package the rice pudding into smaller freezer grade containers and freeze it for later use. It will keep for months in the freezer.
This flavor works well hot or cold, with a good French Vanilla ice cream or gelato on top. It also works well heated up with a crumble topping baked on top.
Consult our How to Freeze & Thaw our fruit rice puddings post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients and Basic Cookiing Techniques posts for more tips and tricks on making your very own fruit rice pudding.
Enjoy the 'fruits' of your labors!