Cream rice pudding with cinnamon and plum compote

Ingredients for 6 servings:

• 800 g plum(s)
• 80 g sugar
• 250 ml fruit juice (multi-fruit juice, dark, e.g. red multivitamin juice
• 1 stalk(s) cinnamon
• some cornstarch
• 250 g rice pudding
• 1 liter of milk
• 100 g whipped cream
• 4 tbsp hazelnut flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Wash, halve, and pit the plums. Caramelize the sugar in a saucepan. Then deglaze with the fruit juice, add the plums and cinnamon stick, and simmer, covered, for 5 to 10 minutes. Mix the cornstarch with 2 tablespoons of water to thicken the compote. Remove the cinnamon stick and let the compote cool. Lightly toast the hazelnut flakes in a non-stick pan without adding any fat, then set aside. Prepare the rice with the milk according to the package instructions. Stir the whipped cream into the finished rice pudding. Divide the rice pudding among small bowls, sprinkle with the toasted hazelnut flakes, and serve with the cinnamon-plum compote.