Method:
1 Preheat oven 200°C fan-forced. Lightly grease two 10cm tartlet pans.  Use the pastry to line the base and sides of the pans. Bake blind for 5-10 minutes or until the pastry is light golden.
2 In a medium saucepan bring the red wine, cinnamon, star anise, orange peel, caster sugar and cloves to the boil, reduce heat to low and simmer gently.  Add plums and poach for 10 minutes or until plums are tender.
3 For creamed rice, combine the cream and rice in a saucepan over medium heat, cook, stirring often for 6-8 minutes or until rice absorbs the cream.  Stir in the sugar.
4 Spoon the rice into tartlet case, spoon over the plums and serve