Sticky coconut rice with roasted plums

2h 10m
- Preparation 25 min
- Resting 15 min
- Cooking 1h 30m

Recipe for WMF Aromatic cookware

Ingredients

4 People

650 g Plums
100 g Sugar
1 sticks Cinnamon
2 Cloves
1 Lemon (juice and zest)
1 Vanilla pod (split open, optional)
50 ml Red wine (optional)
For the rice:
150 g White sticky rice
150 ml Coconut milk
150 ml Water
1 pkg. Vanilla sugar
2 tbsp. Honey
80 g Hazelnuts
2 Plums

Preparation

Step 1

OUR WMF TIP IN ADVANCE: WMF's Fusiontec Aromatic pots offer excellent heat conduction and retention, which is particularly important when preparing sticky coconut rice and plum roasts. The even and stable temperature range ensures that the rice cooks perfectly in the oven and the plums simmer evenly, allowing the flavors to fully develop and giving the dish an optimal consistency.

Step 2

To begin, set aside two of the plums. Wash, pit, and halve the rest.

g Plums

Step 3

Next, place half of the plums in the 24 cm pot and sprinkle with sugar. Mix lightly and let sit for about 15 minutes until the plums release their juice.

g Sugar

Step 4

Then add the cinnamon stick, cloves, lemon juice and zest, and optionally the split vanilla bean and red wine. Place the pot on the stove over medium heat and bring the mixture to a boil, stirring occasionally. Reduce the heat and let it simmer for about 60 minutes until the plums are so soft they fall apart.

sticks Cinnamon

Cloves

Lemon (juice and zest)

Vanilla pod (split open, optional)

ml Red wine (optional)

Step 5

For the rice: Preheat the oven to 175°C (350°F). Mix the sticky rice with coconut milk, water, vanilla sugar, and honey in the 22 cm pot. Cover with a lid and bake in the oven for 30 minutes.

g White sticky rice

ml Coconut milk

ml Water

pkg. Vanilla sugar

tbsp. Honey

Step 6

Then spread the hazelnuts on a baking sheet and roast in the oven for 7 minutes. Rub off the skins and halve them. Remove the spices from the plum pot, puree the plums, and mix with the other half of the plums.

g Hazelnuts

Step 7

Now halve and pit the 2 reserved plums and slice the halves very thinly, rolling them into 3-4 small rosettes each. Finally, arrange the plums on plates, add a scoop of sticky rice to each, and garnish with plum rosettes and hazelnuts.

Plums