Nutty Rice Pudding with Rosewater & Blueberry Compote

The perfect bowl of comfort food – the ideal winter dessert for cuddling up with after dinner. It is great served hot or cold. 

Serves 4

Difficulty: EASY 

Preparation time: 15 minutes  

Cooking time: 45 minutes 

 

RICE PUDDING

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 

 

BERRY COMPOTE

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.