Scandi rice pudding with blackberry compote
Prep time: 10 minsTotal time: 
Scandi rice pudding with blackberry compote
Prep time: 10 minsTotal time: 
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 175g pudding rice
- 60g caster sugar
- 4 cardamom pods, slightly crushed
- 1 cinnamon stick
- 1 vanilla pod, split and seeds scraped
- 2 bay leaves
- 1 litre unsweetened almond milk
- ¼ tsp ground cinnamon
For the blackberry compote
- 225g blackberries
- 2 tbsp caster sugar
- 3 cardamom pods, seeds ground
- ½ lemon, juice
- 2 tbsp redcurrant jelly
Step by step
Mix the dry ingredients in the dish, ready to add the almond milk just before cooking.
-
Preheat the oven to 150°C, fan 130°C, gas 2. Add the rice, sugar, spices, vanilla seeds and pod, bay leaves and a pinch of salt to a 1.5 litre ovenproof dish (20cm base diameter or square). Pour in the almond milk and sprinkle over the ground cinnamon.
-
Bake in the oven for 1 hour 45 minutes-2 hours. Once ready, there will be a brown skin on top of the pudding, and the rice will have swollen up and become tender.
- While the rice is cooking, put the blackberry compote ingredients in a pan and heat together gently, partially covered, for 6-8 minutes. The consistency should be slightly saucy, but without the berries collapsing completely.
-
Serve the rice pudding with the blackberry compote, discarding the whole spices and bay leaves as you dish up.
