Nigel Slater's recipe for chilled rice pudding and late summer compote

To make a creamy rice pudding, combine 95g pudding rice with 320ml full cream milk, 320ml water, lemon zest, and vanilla. Cook gently for 15 minutes.

For the fruit compote, simmer 350g plums with 2 tbsp sugar and 100ml water until softened, then add blackberries and mix with toasted almonds for garnish.

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