RICE PUDDING & BLUEBERRY COMPOTE
BY CHEF LARA ARISS
Serves 4 | Preparation 15 mins Cooking 35 mins
For the rice pudding
- 1.4L milk
- 1 tsp cinnamon
- 300g rice
- 1 tsp rosewater
- 100g sugar
- 150g raisins
For the blueberry compote
- 200g blueberries
- 2 tbsp sugar
- Squeeze of lemon
1. In a saucepan over a medium heat, pour the milk and add in the cinnamon. Bring to a boil.
2. Lower the heat, stir in the rice and rosewater. Simmer for 25 to 30 minutes, stirring continuously. Stir in the sugar and raisins. Continue to cook for 5 minutes.
3. In a small saucepan, place the blueberries, 2 tablespoons of sugar, and lemon. Heat gently until the blueberries start to pop and release their juice. Simmer for 2 to 3 minutes.
4. To serve, divide the rice pudding into four bowls and top with blueberry compote.