risotto:
10 g butter
75 g risotto rice
350 g milk
150 g water
2 1/2 tb coconut milk powder
20 g vanilla sugar
1 pn salt
compote:
500 g plums, halved (or quartered) and pitted
2 tb vanilla sugar
1-1 1/2 tb rose water
In a saucepan, heat the butter. Add the rice and sauté until translucent. Transfer the rice into an oven-proof dish. Warm the milk, water, vanilla sugar and salt over medium heat. Add the coconut milk powder and bring to a boil. Pour the mixture over the rice, stir well. Cover tightly with a lid or aluminum foil. Bake at 200 deg C (preheated) until the rice is tender (about 60 minutes, maybe less), add extra milk if needed.
For the compote, place the plums in an oven-proof dish. Add vanilla sugar and rose water, stir to coat. Bake at 200 deg C for about 45 minutes.