Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced).
2.Rinse rice under cold water; drain, spread into shallow 1.5-litre (6-cup) ovenproof dish.
3.Bring milk, extract and sugar to the boil in medium saucepan then pour over rice.
4.Bake rice, covered, about 1 hour 10 minutes or until rice softens and liquid is absorbed.
5.Meanwhile, combine blueberries and extra sugar in small saucepan; stir over low heat until sugar dissolves. Cool 10 minutes. Serve compote with pudding.
You can use any type of berry you like in the compote.
Note
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