All topped up
Toppings to give your breakfast, lunch and dinner a final flourish
1 whole vanilla pod (alternatively use 1 tsp vanilla essence or ½ tsp vanilla paste) 1 cup arborio rice 1 cup full-fat milk 425ml can coconut milk 1½ cups water 1-2 Tbsp pure maple syrup
¼ cup berry, orange and bay compote (see recipe, opposite)
Split vanilla pod with a sharp knife and scrape out seeds. Place pod and seeds in a medium pot with the other ingredients.
Place pot on stove and bring to a light simmer. Reduce heat to very low and cook for about 20 minutes, stirring often (so rice does not stick to the bottom), until rice is cooked through and creamy.
The pudding will thicken substantially if left to stand, so serve immediately with a dollop of the compote.