Recipes | Rice pudding with a stew of apples and blackberries

It’s a cold autumn morning. One of those when you wake up to find it’s still pitch black outside. I’ve yet to change from my dressing gown and it’s already rained twice. I need some sustenance…

What sight could possibly be more tempting on a rainy morning than that of glossy apples, stained shocking fuchsia and perfumed with blackberries and rosewater, spooned out onto a lush blanket of sticky rice?


Apple, a small one
Juice of half a lemon
Honey, a teaspoon
Cinnamon
Blackberries, a handful
Rosewater, about a teaspoon

Cooking time: 5 mins

Peel, core and slice the apple, if you can be bothered. I just butchered mine with a small knife, unpeeled, right over a small saucepan. Squeeze in the lemon juice, plop in the honey and the cinnamon.

Let soften into slush, covered, over medium high heat, before folding in the blackberries, cooking them further for a brief moment, just so that the fruits can get to know each other.

Finish it off by stirring in the rosewater. The flavours seem better developed after it’s spent the night in the fridge, so it certainly helps to make it the night before.

Full-fat milk, 250 ml
Pudding rice, 40g
Cinnamon, a healthy pinch
Fresh nutmeg, good grating
Honey, a tablespoon
Butter, a plump knob

Cooking time: 30 mins

Tip the milk and the rice into a saucepan, bring to boil and reduce the heat. Simmer gently, stirring, for about 25 minutes, until cooked and melting into creaminess. Stir in the spices, honey and butter and eat with the stewed apples and blackberries, wishing you could spend the day in bed.

Photography by Arek Zagata