For the rice pudding:

• ¾ cup uncooked white rice (short-grain preferred)
• 2 cups whole milk (or almond milk for a dairy-free option)
• 1 cup water
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt

For the prune compote:

• ½ cup chopped Mariani California Pitted Prunes
• ½ cup water
• 1 tablespoon honey or maple syrup (optional, to taste)
• ¼ teaspoon ground cinnamon
• ¼ teaspoon grated orange zest (optional, for a citrusy kick)

For the toppings:

• 4 whole Mariani California Pitted Prunes
• Cinnamon sticks (optional, for garnish)
• Chopped nuts (walnuts or almonds, optional)
• Drizzle of honey or maple syrup (optional)

Instructions

• PREPARE THE RICE PUDDING
• In a medium saucepan, combine the rice, milk, water, sugar, vanilla extract, cinnamon, and salt. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the mixture thickens. Remove from heat and let cool slightly.
• MAKE THE PRUNE COMPOTE
• In a small saucepan, combine the chopped Mariani California Pitted Prunes, water, cinnamon, and honey or maple syrup. Simmer over low-medium heat for 5-7 minutes, stirring occasionally, until the prunes break down and form a thick, syrupy mixture.  Stir in the orange zest if using. Remove from heat and let cool slightly.
• ASSEMBLE AND SERVE
• Divide the rice pudding into serving bowls. Spoon the prune compote over the top. Garnish with whole prunes, chopped nuts, and a cinnamon stick if desired. Drizzle with honey or maple syrup for extra sweetness.
• Enjoy!
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