I make - Cardamom rice pudding with spiced plums

This version is evolved from these three recipes I came across, with a cooking method most similar to Nigel Slater's. Perfectly warm or cold, depending on the weather and your mood.

Cardamom rice pudding with spiced plums

For rice pudding:
- 1/4 cup long-grain rice
- 500 cc water
- 500 cc milk
- 4-6 green cardamom pods, slightly crushed
- 1 tsp vanilla extract
- 4 tbsps sugar (or to taste)
- pinch of salt (no more than 1/8 tsp)

For spiced plums, Anna Del Conte way:
- 1kg plums (roughly 12-16 medium or small sized ones), washed
- 1 cinnamon stick
- 1 rind strip from a lemon
- 4 crushed black pepper corns
- one spring of rosemary
- 2 cloves
- 1/2 cup caster sugar
- 1 cup red wine
- 1 cup water


To make the rice pudding, put a pot (preferably non-stick) on the stove and put in the rice, milk, water, crushed cardamom pods and vanilla extract. Turn the heat to high and bring the mixture to a boil. Once it starts to boil, turn the heat to the lowest setting. Stir occasionally and simmer for 45 minutes with a lid partially open.

After 45 minutes, stir in the sugar and the salt. Taste to adjust the sweetness to your liking. Bring the rice pudding to bubble vigorously again. Once rice pudding looks like molten larva, turn off the heat. Cover the pot and let it rest. The rice pudding will continue to thicken while resting.

To make the spiced plums, put all ingredients snugly in a pot. Adjust the liquid (wine or water, your choice) so that most plums are underneath the liquid. Cover the pot and bring it to a complete boil. Then reduce the heat and cook the plums until they are soft but still retain their shape. Turn off the heat and let the plums sit in the aromatic liquor before serving.

To serve, scoop the rice pudding into dessert bowls and top with the spiced plums.

ps. The stewed plums are good on its own as a light dessert and also excellent with plain yogurt (or vanilla ice cream).