For the rice pudding with plum ragout, chop the plums, bring to the boil, add the preserving sugar, simmer for 1 minute and season with cinnamon, leave to cool.
Slit the vanilla pod lengthwise and scrape out the pulp. Bring milk to a boil, stir in rice, add vanilla bean and vanilla pulp and salt, when rice is cooked and has absorbed milk stir in sugar and butter, let cool.
Whip the cream until creamy and fold into the rice pudding. Fill the rice pudding into dessert bowls and put a spoonful of plum ragout on each. Serve the rice pudding with plum ragout.
Preparation Tip:
The rice pudding with plum ragout can be enjoyed cold or warm.
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