Cinnamon, cardamom and nutmeg flavour this healthier rice pudding served with a naturally sweetened, chunky berry sauce
Ingredients
- 200g brown rice
- 2 tsp cornflour
- 500g skimmed milk
- 405g can light condensed milk
- 1 long or 2 short cinnamon sticks
- 5 cardamom pods, crushed with a rolling pin
- good grating nutmeg
- 1 vanilla pod, split and seeds scraped out
For the compote
- 500g frozen blackberry
- 1 tbsp agave syrup
Method
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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.
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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.
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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.
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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.