The perfect bowl of comfort food – the ideal winter dessert for cuddling up with after dinner. It is great served hot or cold.
Preparation time: 15 minutes
Cooking time: 45 minutes
180ml (¾ cup / 150g) Arborio rice
1 (380g) tin evaporated milk
1L (4 cups) milk
60ml (¼ cup / 50g) brown sugar
15ml (1 tbsp) butter
15ml (1 tbsp) vanilla essence
60ml (¼ cup / 50g) ButtaNutt Almond Macadamia nut spread, plus extra to serve
250ml (1 cup / 220g) frozen blueberries
30ml (2 tbsp) sugar
5ml (1 tsp) vanilla essence
15ml (1 tbsp) rose syrup
For the rice pudding, combine the rice, evaporated milk, milk, sugar and butter in a pot over medium heat. Bring it up to a gentle simmer, and cook until tender, 35-45 minutes. Stir in the vanilla essence and nut spread.
For the berry compote, combine all of the ingredients in a small saucepan over medium heat and simmer, 5 minutes.
Serve the rice pudding warm topped with some of the berry compote. Ripple in more nut spread, if desired.
TIP: If the rice pudding thickens on standing, simply thin it out with a splash of warm milk.
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