Name: Rice pudding with blueberry compote
Cook time: 85 min
Total time: 85 min
Yield: 4
Ingredients: 1/2 cup (100g) calrose rice; 3 cup (750ml) low-fat milk; 1 teaspoon vanilla extract; 1/4 cup (55g) caster sugar; 1 1/3 cup (200g) fresh or frozen blueberries; 1 tablespoon caster sugar, extra

Ingredients

1/2 cup (100g) calrose rice

3 cup (750ml) low-fat milk

1 teaspoon vanilla extract

1/4 cup (55g) caster sugar

1 1/3 cup (200g) fresh or frozen blueberries

1 tablespoon caster sugar, extra

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Rinse rice under cold water; drain, spread into shallow 1.5-litre (6-cup) ovenproof dish.

3.Bring milk, extract and sugar to the boil in medium saucepan then pour over rice.

4.Bake rice, covered, about 1 hour 10 minutes or until rice softens and liquid is absorbed.

5.Meanwhile, combine blueberries and extra sugar in small saucepan; stir over low heat until sugar dissolves. Cool 10 minutes. Serve compote with pudding.

You can use any type of berry you like in the compote.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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