Danish Rice Pudding

'Adapted from a recipe from Great British Chefs by Sally Abe'

Ingredients:

200g pudding rice

800ml skimmed milk
50g caster sugar
1 vanilla pod
75g whole almonds
300ml low fat cream

Method:

Place the rice in a heavy bottomed saucepan with the milk and sugar and the scraped vanilla pod and seeds

Stir well to combine the ingredients

Cook for around 30 minutes over a moderate heat until all of the milk is absorbed, stirring occasionally to ensure the mixture does not burn

Once cooked remove the vanilla pod and leave to cool to room temperature

Meanwhile, set aside one whole almond for serving and use a sharp knife to finely chop the rest

Once the rice has cooled mix through the chopped almonds

Lightly whip the cream in a separate bowl and gently fold it through the rice pudding

Place the single almond in one of the bowls and spoon over the rice

Once the bowls are filled, swap them round a few times until you can no longer remember which dish contains the almond

Serve the pudding cold and top with fruit compote