Warm rice pudding with blackberry compote and toasted almonds. Photograph: Harry Weir Sat Sept 12 2026 - 04:52Serves: 4Course: DessertCooking Time: 50 minsPrep Time: 20 minsIngredients200g blackberries50g caster sugarJuice of half a lemon1 cinnamon stick100g pudding rice500ml milk200ml double creamSeeds from 2 vanilla pods, or 2tbs vanilla bean paste70g icing sugarPinch of salt50g flaked almonds, toastedStart by making the blackberry compote. Add the blackberries, sugar, lemon juice and cinnamon stick to a small saucepan. Stir lightly and place on a medium heat. Bring to the boil, then lower the heat right down and allow to simmer gently for 10 minutes. Then, remove from the heat and remove the cinnamon stick. Transfer the blackberry compote to a small bowl or jar and allow to cool. Preheat the oven to 150 degrees. Place the rice in a bowl and run it under the cold tap for two minutes to wash off excess starch. Then strain and transfer the rice to a rectangular ovenproof dish. Place a saucepan on the heat and add the milk and double cream. Heat to just above hand temperature before pouring over the rice. Add the vanilla, icing sugar and salt and stir through the rice to evenly mix.Place a sheet of parchment paper on to the surface of the rice and milk to prevent a skin from forming, then place the dish in the oven and cook for 50 minutes at 150 degrees until the rice is just cooked (you’ll know by tasting a few grains: it should be soft). Once it is cooked, remove the parchment, then stir and allow to cool slightly for 10 minutes until it is warm. When ready to serve, spoon the warm rice pudding into dishes and top with a spoon of the blackberry compote. Finish with some toasted flaked almonds on top.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.