Creamy rice pudding with blueberry compote

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a pan, stir together the rice, milk, 75g sugar, the vanilla pod and seeds, plus a pinch of salt.

Step 2

Set over a medium heat, bring to a gentle simmer, then cook for 40-45 minutes, stiring frequently, until thick and creamy and the rice is tender (you may need to add a splash of milk if it becomes too thick before the rice is cooked).

Step 3

Meanwhile, put the blueberries in a separate pan with the lemon juice, remaining 1 tbsp sugar and the crushed cardamom seeds. Set over a medium-low heat and stir frequently until the sugar dissolves. Bring to a gentle simmer, then cook for 5 minutes until some of the liquid has been released but most of the blueberries are still holding their shape. Set aside to cool.

Step 4

Once the rice pudding is cooked, take off the heat, then carefully remove and discard the vanilla pod. Quickly beat in ½ of the lemon zest, the mascarpone and the cream; cover with a sheet of damp baking parchment and set aside to cool to room temperature. Divide between 4 small bowls or glasses, then chill until ready to eat.

Step 5

To serve, top with the compote, chopped pistachios and the remaining lemon zest.