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Foodie

Chilled Rice Pudding With Berry Compote

Proof that berries make for standout desserts, this chilled rice pudding with berry compote will delight foodie fans with a sweet tooth.

Chilled Rice Pudding With Berry Compote

Ingredients

Serves 4

For the pudding:
1.5 litres semi-skimmed milk
1 vanilla pod, seeds only
250g pudding rice
2 tbsp brown sugar
200ml double cream

For the compote:
700g mixed berries
100g caster sugar
½ tsp sea salt
1 vanilla pod, seeds only
Juice of 1 lemon
2 tbsp cornflour

Method

1. Place the milk and the vanilla seeds in a saucepan over a medium heat. Stirring constantly, add the rice and simmer for 25 minutes or until it is just tender. If the mixture becomes dry, add extra milk.

2. Add the brown sugar and keep stirring until it has dissolved. Remove from the heat. Pour the pudding into a large bowl, cover and refrigerate for at least 30 minutes.

3. In a separate bowl, whip the double cream, then fold the cream into the cooled pudding. Refrigerate for at least one more hour.

4. For the compote, place 200ml of water plus all the ingredients except the cornflour into a saucepan, and bring to the boil. Simmer for 10 minutes.

5. In a separate bowl, whisk the cornflour with 2 tbsp of cold water to make a paste. Slowly add the paste to the berry compote, and keep stirring over a low heat until it thickens. Remove from the heat.

6. Spoon the cold rice pudding into 4–6 glasses and top with the fruit compote.

Find more recipes in the Harrods Magazine app.