SPICED RICE PUDDING WITH BLACKBERRY COMPOTE

Spiced rice pudding with blackberry compote image

Cinnamon, cardamom and nutmeg flavour this healthier rice pudding served with a naturally sweetened, chunky berry sauce

Provided by Cassie Best

Categories Dessert

Time 55m

Number Of Ingredients 10

Previous Next

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
500g frozen blackberry
1 tbsp agave syrup

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 397 calories, Fat 2 grams fat, Carbohydrate 81 grams carbohydrates, Sugar 54 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium