Spiced rice pudding with blackberry compote

• brown rice↗200g g
• cornflour↗2 tsp tsp
• skimmed milk↗500g g
• can light condensed milk↗405g g
• long or 2 short cinnamon sticks1 1
• cardamom pods↗5 5

  crushed with a rolling pin

• good grating nutmeg↗
• vanilla pod↗1 1

  split and seeds scraped out

• frozen blackberry↗500g g
• agave syrup↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the rice following pack instructions – don’t be tempted to cook it until al dente – it will not continue to cook in the milk later, so it needs to be nice and soft at this point.

2. 2

   Meanwhile, mix the cornflour to a paste with a little of the milk until smooth. Add this to a saucepan with the remaining milk, condensed milk, cinnamon, cardamom, nutmeg, vanilla and a good pinch of salt. Stir until smooth, then bring to a simmer. Turn down to very low heat and leave to gently infuse while the rice cooks.

3. 3

   When the rice is cooked, drain well, then add to the warm milk mixture. Turn up the heat and bubble until thick and creamy – this will take about 20-25 mins.

4. 4

   To make the blackberry compote, empty the blackberries into a saucepan, add the agave syrup and bring to a simmer. Boil for a few mins. Cool for a few mins before serving, or serve at room temperature with the rice pudding.