This is delightful rice pudding, made wonderfully creamy with fromage frais and full of texture and flavour from the addition of dried cherries and pistachio nuts. It's served in individual pots with a fresh cherry compote, which will keep for several days in the fridge. The pudding is equally good served warm or cold.
B12, calcium * A, B1, B2, C, niacin, copper, potassium, zinc
For cardamom rice with fresh peach or apricot compote, use flaked rice instead of pudding rice, and add the crushed seeds from 3 cardamom pods with the milk and sugar. Simmer for 15 minutes or until the rice mixture is creamy, stirring occasionally. Cool, then stir in the fromage frais, and pour into pots. For the compote, heat 200 ml (7 fl oz) fruity white wine and 30 g (1 oz) golden caster sugar in a frying pan, stirring, until the sugar has dissolved. Add 4 thickly sliced peaches, or 8 halved apricots. Cover and poach gently for 5–8 minutes or until the fruit is starting to soften. Use a draining spoon to transfer the fruit to a bowl. Boil the liquid in the pan for 6–7 minutes to form a thin syrup. Pour over the fruit, and serve warm or cold with the rice puddings.
Though white rice has less dietary fibre than brown rice, some of the starchy carbohydrate in the white rice is resistant to digestion. This undigested starch seems to aid digestion in a similar way to fibre. * Fromage frais makes an excellent low-fat alternative to cream for enriching puddings such as this one.