Spiced rice pudding with blackberry compote

Spiced rice pudding with blackberry compote

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(2 ratings)

Prep: 10 mins Cook: 45 mins


Serves 6
Cinnamon, cardamom and nutmeg flavour this healthier rice pudding served with a naturally sweetened, chunky berry sauce

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal397
  • fat2g
  • saturates0g
  • carbs81g
  • sugars54g
  • fibre5g
  • protein13g
  • salt0.4g
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  • 200g brown rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 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



    One of the most useful of spices for both sweet and savoury

  • 1 vanilla pod, split and seeds scraped out

For the compote

  • 500g frozen blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 1 tbsp agave syrup
    Agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…


  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. 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. 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. 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.

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Comments, questions and tips

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Daisy@Cheaperseeker's picture
18th Mar, 2014
Not especially with the presentation but maybe taste well.Can't wait to have a try.
4th Jun, 2017
What kind of brown rice? Long grain, short grain, or sweet brown? I'd have presumed the last one but it would be nice to be certain.
goodfoodteam's picture
6th Jun, 2017
Thanks for your question. Using long grain brown rice is fine, although you can use short grain if you prefer but the cook time will be longer and it'll have more texture.
6th Jun, 2017
Thanks. One more thing hit me: shouldn't the milk mixture be strained before adding the rice? Otherwise you have inedible pieces of cinnamon, vanilla bean, and cardamom pods in the dessert.
goodfoodteam's picture
14th Jun, 2017
As you can see in the picture, the cinnamon, along with the rest of the spices are still in there but if you prefer to strain the milk that's an option. One thing to consider though is that if you do this after step 2, the spices will have had less time in the mixture. You could pick out the spices before serving if you like.
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