This recipe is open to lots of variations. Instead of the vanilla, you could flavor the rice pudding with a cinnamon stick or two, a dusting of nutmeg, some orange zest, or maybe a dash of orange flower water with a few cardamom seeds. A handful of raisins or dried cranberries (or cherries) would also be a nice addition, added right at the start
I used
round rice, which is also known as short-grain rice in the U.S., and is available in most supermarkets and grocery stores. Arborio or bomba rice could be used.
For those avoiding alcohol, in lieu of the wine, use water or apple juice, to help create extra sauce with the plums. The sugar can be replaced with 2 tablespoons of honey and, like the vanilla bean in the rice pudding, a cinnamon stick or spices (such as star anise or allspice) can replace the vanilla.
The compote is even better the next day, when the juices have had time to thicken, so feel free to make it in advance. It can be served at room temperature or warm.