If your memory of rice pudding is of the crispy brown-topped version done in the oven, and you like that, stick with it.
If however your memory of rice pud involves burn-anxiety, fear of crispy bits, drying out or wasted rice fused to the side of the pot, and you long for the utopian creamy smoothness of vanillagasms oozing forth from gently-cooked individual Arborio rice grains, do this.
If you think you can cope with the port-baked plums on top, go for it, but don't say we didn't warn you.
This recipe was not originally vegan, but was made so with such ease it makes me wonder why anyone even goes to the trouble of digesting milk, to be honest.
Get these together:
For the baked fruit -