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Spiced rice pudding with blackberry compote

Spiced rice pudding with blackberry compote

A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
low infat2g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2014


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A star rating of 3.5 out of 5.2 ratings

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