Plum, Carrot & Orange Rice Pudding Recipe
This is a wonderful Spring/Summer flavor. The natural sweetness of the carrots works well to complement the other tastes. This recipe is low in sugar, delicious to eat and attractive to look at. Parents love this recipe as it gives them a subtle way of getting more veggies into the diets of kids. The citrus lightens and brightens this flavor. The addition of orange flower water adds another dimension of orangeness.
You can easily eat this fruit rice pudding as a chilled summer salad or meal accompaniement. Choose ripe plums that have a smooth outer skin and a slightly soft texture, when you press against the skin. They will have a richer plum taste and more natural sweetness. I would use a sweet plum like a dark plum, a prune plum or a Mirabelle Plum for this recipe. Yellow plums will be more sour. I would use youngish carrots, like you will find at your local Farmer's Market, not big over grown thick ones. They will give a sweeter taste to the end result.
Orange flower water is inexpensive, shelf stable and easy to find in the international foods aisle of your local grocers. I always use an unsweetened frozen concentrated orange juice for my orange flavors. They have a far more consistent flavor, sweetness and color compared to fresh oranges. They are also more cost effective than fresh and they don't add a ton of extra liquid that would need to be adjusted for. The frozen concentrate also keeps really well in the freezer. I just scoop out the amound that I need for a given recipe and keep the rest frozen. My 'goto' for my Orange based fruit rice pudding recipes is the Minute Maid Unsweetened Original with Pulp. It is soft enough, even in a frozen state, to allow me to remove what I require. No need to thaw the whole container first.
What you will need:
2 medium sized pots with lids, a long metal spoon, a rubber spatula, a wire whisk (if you have one), a knife & cutting board, measuring spoons & cups or a kitchen scale (if you have one), a heat proof/food safe container with lid, a strainer that fits inside of a bowl, an immersion or upright blender, a hand grater
26 oz whole plums
15 oz Calrose medium grain rice
1 + 11 oz coconut milk (14 oz in a regular can)
12 oz sugar
8 oz carrot
4.5 oz frozen concentrated unsweetened orange juice
1/2 tsp dry ground ginger
1/4 tsp + 1/4 tsp orange flower water
Place the Calrose rice into the strainer that sits inside of a bowl. Run the rice under running water and strain. Repeat 2 more times. Set aside to drain.
Using a light dish soap, rinse the whole plums and carrots under running water. If the carrots are young they should not require being peeled first. Grate the carrots and set aside. Cut the plums in half lenghwise and remove the stone. Chop the plums into medium sized pieces, leaving the skin on.
In a medium sized pot, place the plums, carrots, sugar and 1 cup of water. Bring the pot to a medium boil, covered. Then reduce the heat to a slow simmer and continue to cook until the carrots are cooked soft, approximately 20 minutes, covered.
In a second medium sized pot place 32 oz of water and 1 oz of coconut milk. Bring pot to a boil, covered. Reduce the heat to the lowest setting and add the rinsed and drained Calrose rice. Stir to ensure that the rice isn't sticking to the bottom of the pot. Cover and set a timer for 20 minutes.
Remove about a half cup of shredded carrot only, from the fruit pot and set aside. Using an immersion or upright blender, puree the rest of the fruit sauce until blended. Add 11 oz of coconut milk, 11 oz of water, the frozen concentrated orange juice, the ginger and 1/4 tsp of the orange water. Add the reserved shredded carrot to the sauce.
Bring the pot back up to a medium boil, covered. Then reduce the heat to a slow simmer and continue to cook until the Calrose rice is fully cooked.
After the 20 minutes cooking time, turn the rice heat off. Keep the pot covered and allow the rice to continue to cook and to absorb more liquid for an additional 10 minutes.
Now add the hot cooked rice to the hot fruit sauce. Using a wire whisk incorporate the 2 together breaking up any clumps of hot cooked rice. Empty the hot Plum, Carrot & Orange Fruit Rice Pudding into a heat proof/food safe container and cover. Place it on a counter or on a wire rack to cool for 15 to 20 minutes.
Now you can place your fruit rice pudding in the fridge to cool completely. It will keep for up to 2 weeks in the fridge, covered. Or, you may choose to portion and package some of your fruit rice pudding into freezer grade containers to enjoy at a later time. They freeze well for months.
Consult our How to Freeze & Thaw blog post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques blog posts for more tips and tricks on making your very own fruit rice pudding flavors. Enjoy!