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Artisan rice pudding with blackberry compote

(March 01, 2014)

Artisan rice pudding with blackberry compote
(this recipe is suitable for lacto-vegetarians)

Rice Pudding 

This satifying, rich and warming desert is easy to make and can be used as a base for all sorts of flavour combinations. I have used the traditional combination of vanilla, but you can also use ginger, almond, cinnamon … or any other flavour you prefer.

Ingredients:

Large pot of double cream (must be double)
Pudding rice
Milk
Vanilla essence
Sugar

Blackberries
Blackcurrent conserve (I recommend Tesco Finest Scandinavian blackcurrent conserve)
Amaretto
Flaked almonds (optional)

Make the pudding rice as per the instructions on the pack. But I also add a generous amount of double cream, at the beginning stage.

Add vanilla essence and sugar (as per instructions).

To make the compote, place some blackberries in a large saucepan. Add two generous spoonfuls of conserve (I use Scandinavian blackcurrent or raspberry, but you can use whichever conserve you prefer) and then a good dash of amaretto. Bring to the boil, then simmer on a low heat (to reduce and thicken) until needed.

When the pudding rice has almost cooked, add another generous amount of double cream, stirring constantly so the cream is evenly distributed throughout the rice pudding mix.

Rice Pudding

Place a generous helping of the rice pudding on a plate, add a large spoonful of the compote, and serve. If you prefer a crunchy texture, sprinkle with some flaked almonds, which will compliment the amaretto in the compote.

Enjoy!

Claire Meredith, March 2014

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      Stylish party canapes, September 2009

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