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Spiced rice pudding with blackberry compote

Ingredients

  1. Step 1 200g brown rice
  2. Step 2 2 tsp cornflour
  3. Step 3 500g skimmed milk
  4. Step 4 405g can light condensed milk
  5. Step 5 1 long or 2 short cinnamon sticks
  6. Step 6 5 cardamom pods , crushed with a rolling pin
  7. Step 7 good grating nutmeg
  8. Step 8 1 vanilla pod , split and seeds scraped out
  9. Step 9 500g frozen blackberry
  10. Step 10 1 tbsp agave syrup
Spiced rice pudding with blackberry compote
Calories: 397 Carbohydrate: 81 g Protein: 13 g Fat: 2 g
Cook time: 55 minutes Prep time: 10 minutes Total time: 65 minutes Servings: 6

TAGS

Dessert British 1 of 5-a-day Agave Brown Rice Calcium Cassie Best comfort food Fibre Lighter dessert

Directions

  1. Step 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. Step 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. Step 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. Step 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.