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A creamy, vanilla-scented rice pudding served with a sweet blackberry compote and topped with crunchy toasted almonds for a delightful dessert.
Start by making the blackberry compote. Add the blackberries, sugar, lemon juice and cinnamon stick to a small saucepan. Stir lightly and place on a medium heat.
Bring to the boil, then lower the heat right down and allow to simmer gently for 10 minutes. Then, remove from the heat and remove the cinnamon stick. Transfer the blackberry compote to a small bowl or jar and allow to cool. Preheat the oven to 150 degrees.
Place the rice in a bowl and run it under the cold tap for two minutes to wash off excess starch. Then strain and transfer the rice to a rectangular ovenproof dish. Place a saucepan on the heat and add the milk and double cream. Heat to just above hand temperature before pouring over the rice.
Add the vanilla, icing sugar and salt and stir through the rice to evenly mix. Place a sheet of parchment paper on to the surface of the rice and milk to prevent a skin from forming, then place the dish in the oven and cook for 50 minutes at 150 degrees until the rice is just cooked .
Once it is cooked, remove the parchment, then stir and allow to cool slightly for 10 minutes until it is warm. When ready to serve, spoon the warm rice pudding into dishes and top with a spoon of the blackberry compote. Finish with some toasted flaked almonds on top.
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Rice Pudding Blackberry Compote Dessert Toasted Almonds
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