Method:
Combine the rice, brown sugar, orange rind and cinnamon stick. Place into a heavy base saucepan. Add the coconut milk, vanilla and oat milk. Stirring occasionally bring the milk to a boil and reduce to a simmer for 2 to 3 minutes. Preheat the oven to 150c. Transfer the rice pudding mix to a suitable ovenproof dish. Cover with a lid or parchment paper and bake for 35 to 40 mins. Stir the mixture every 10 minutes until fully cooked
While the rice pudding is cooking prepare the spiced plum compote
In a medium sized saucepan combine the sugar and plums. Add the cinnamon stick, star anise, cloves, ginger and orange rind. Pour in the water and bring everything to a gentle simmer. Simmer the compote for approximately 10 minutes. Stir occasionally until thicken slightly
Serve the rice pudding with a generous spoonful of plum compote
