ALMOND RICE PUDDING & CHERRY COMPOTE

then turn down the heat to a steady simmer. Continue to cook until the rice has absorbed most of the milk and is no longer translucent – this will take up to half an hour and when it is ready you should be able to drag a clear path across the base of the pan with your wooden spoon. It’s fine to make the rice pudding a day ahead up to this point, if you like.

For the compote, put the cherries, sugar and 100ml of water into a pan and simmer until the sugar has dissolved. Mix the cornflour with a little water until you have a smooth paste, then stir this into the cherries. Keep stirring until the mixture thickens, then stir in the kirsch or cherry liqueur, if using, and the lemon juice.

If not serving the pudding immediately, you may need the additional almond milk to reheat it. To reheat, add the milk and stir until the pudding has loosened up but is still creamy. Serve the rice pudding hot or well-chilled, with the cherry compote spooned over.

The Hairy Bikers’ Veggie Feasts by Si King and Dave Myers is published by Seven Dials, £22. © Dave Myers & Si King 2020. To order a copy for £18.70 go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15. Offer valid until 31/10/2020.

Almond milk makes a cracking vegan rice pudding, and you can add almond extract too for extra flavour. We like to serve this with a beautiful cherry compote. This is real comfort food and dead easy to make. With a beautifully mellow flavour and creamy and