Rice Pudding with Blueberries

How to make a delicious rice pudding with blueberries

For the rice pudding

• Combine the milk, caster sugar, salt, and vanilla extract in a large heavy-based saucepan.
• Warm over a moderate heat until boiling and then reduce to a low heat, stirring frequently.
• Add the rice, stir well, and continue to cook over a low heat, stirring frequently, until the rice has absorbed the milk and is tender and creamy; 30-40 minutes.
• Stir through the cream and nutmeg before setting off the heat.

To serve

• Toss half the blueberries with the sugar and lemon juice in a mixing bowl.
• Let stand for 5 minutes before lightly crushing with the back of a tablespoon.
• Ladle the rice pudding into bowls and top with the crushed blueberries and the remaining fresh blueberries.
• Garnish with magnolia petals, if using, and a sprinkle of vanilla seeds before serving.