This breakfast is creamy, soft and comforting, with the fruit compote adding a beautiful sweet-sharp contrast. It feels nostalgic and cosy, but the fresh berries bring brightness and colour that make it feel lighter and more summery too whilst the toasted hazelnuts create texture with a delicious crunch.

Why it’s good for you:

Berries are packed with antioxidants and fibre to support immunity and digestion and milk provides calcium and protein, so this easy-to-digest breakfast is especially comforting when you want something soothing and satisfying.

Serves:

4

Ingredients:

• 100g pudding rice
• 750ml milk
• 2 tbsp caster sugar
• 1 tsp vanilla extract
• Toasted hazelnuts

For the compote:

• 150g fresh blueberries (British if in season)
• 150g fresh strawberries, hulled and chopped (British if in season)
• 1 tbsp honey
• Juice of ½ lemon or lime

Method:

1. Put the rice, milk, sugar and vanilla into a saucepan.
2. Bring to a gentle simmer and cook over low heat for 30–35 minutes, stirring often, until creamy.
3. Meanwhile, place the blueberries, strawberries, honey and lemon juice in a small pan.
4. Cook for 5–6 minutes until soft and slightly syrupy. Be careful not to overcook.
5. Spoon the rice pudding into bowls and top with the berry compote and hazelnuts.