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SERVES 1
50g/1¾oz/¼ cup basmati rice
250ml/9fl oz/1 cup milk
1½ tsp sugar
2 cardamom pods, seeds removed and crushed
¼ tsp freshly grated nutmeg
1 heaped tbsp sultanas
80g/2¾oz/⅔ cup raspberries
80g/2¾oz/½ cup blueberries
80g/2¾oz/½ cup strawberries, hulled and cut into bite-sized pieces if large
¼ tsp icing sugar (optional)
Put the rice, milk, sugar, spices, sultanas and 125ml/4fl oz/ ½ cup water in a pan and bring to the boil. Reduce the heat and simmer gently for about 15 minutes until the porridge is thick and creamy, stirring frequently. Meanwhile, put half the berries in a blender and blend until smooth. Tip the purée into a fine-mesh sieve set over a bowl and push it through with a wooden spoon to remove the pips. Add icing sugar to taste, if necessary. Pour the sauce over the remaining berries and toss well. Tip the porridge into a bowl, spoon over the berry compote and serve immediately.