After a fruitless visit to France in August, I finally managed to get my hands on some imported mirabelle plums. Often preserved or baked in a tarte aux mirabelles, I wanted to try something different. Using a gluten-free rice flour pastry, I played around with the theme of a rice pudding (don't ask me how my mind works - it's a mystery to me too). Adding nutmeg to the pastry, I then filled the cases with thick vanilla infused rice pudding and topped them with the precious golden fruit. Rice on rice with a jammy mirabelle on top.