Rice Pudding with Cherry Compote

1 cup of rice
1 litre full cream milk or nut milk
1 litre water
A pinch of sea salt
1 cinnamon stick or 1 tsp ground cinnamon
1 cardamom pod or !/2 tsp ground cardamom
1 tsp vanilla extract
1/4 cup of sweetener (for instance, coconut sugar, maple syrup or honey)

2 cups of cherry
1 orange, juiced and zested
1/4 cup of honey

Add rice to a pot with the milk, water, sweetener and spices. Bring the whole thing to the boil, then lower the heat to a gentle simmer for around one hour, stirring occasionally until tender.

Meanwhile, make the cherry compote. Combine all the ingredients in a small saucepan, bring to the boil, then turn down and simmer for about ten minutes. Remove the cherries with a slotted spoon and set aside. Simmer the juices until they are thickened and glossy, around 10 minutes, then remove from heat and combine with the cherries.

Allow the rice pudding to cool, then transfer to the fridge to chill. If the pudding looks dry, add a splash more milk or stir through some unsalted butter. Serve compote over cold bowls of rice pudding.

Recipe adapted from Samantha Hillman.