Preparation time 5 minutes
Cooking time 35–30 minutes
125 g (4 oz) brown pudding rice
750 ml (1¼ pints) skimmed or semi-skimmed milk
2 cardamom pods, lightly crushed
finely grated rind of ½ lemon
25 g (1 oz) soft dark brown sugar, plus extra to serve (optional)
1 vanilla pod, split in half lengthways
100 g (3½ oz) mixed blanched nuts, such as Brazil nuts, hazelnuts and shelled
Put the rice in a heavy-based saucepan with the milk, cardamom, lemon rind and
sugar. Scrape in the seeds from the vanilla pod and place over a medium heat.
Bring to the boil, then reduce the heat, partially cover and simmer very gently,
stirring regularly, for 25–30 minutes, or until the rice is tender and creamy,
adding more milk if necessary.
Meanwhile, place the nuts in a small freezer bag and tap lightly with a rolling
pin until they are crushed but not ground. Tip into a nonstick frying pan and dryfry over a low heat for 5–6 minutes, stirring continuously, until golden. Tip on to a plate and leave to cool.
Spoon the rice pudding into deep bowls and sprinkle over a little extra brown
sugar, if liked. Scatter over the toasted nuts and serve immediately.
For fresh fig compote, to serve as an accompaniment, put 4 roughly chopped
fresh figs and 125 ml (4 fl oz) apple juice in a small pan and simmer gently for
10–12 minutes or until the fruit is tender. Either leave the compote chunky or
blend to a purée in a food processor or blender.