Creamy Rice Pudding with a Boozy Berry Compote

Ingredients

• 0.5 stick cinnamon 
• 200 g cup blueberries 
• 1.5  pints/ 3 cups semi-skimmed milk 
• 3 tbsp caster sugar 
• 1.5 tsp vanilla extract 
• 250 ml cup red wine 

Equipment

• bowl
• frying pan
• pot

Directions

1. Make the berry compote first.
2. Pour the wine, sugar and cinnamon in a small pot and heat gently until the sugar has dissolved.
3. Add the blueberries (I reserve a few to pop on top of the compote before serving) and bring to the boil. Reduce to a simmer for about 20 minutes until the blueberries are soft. Spoon the berries into a bowl and continue simmering the wine until it has reduced by half.
4. Let it cool a little and then remove the cinnamon stick and pour the berries back in.
5. While the berries are simmering away, start on the rice pudding.
6. Pour the rice into a large pan, along with the milk and sugar. Bring to the boil, then turn the heat down low and cook until the rice is creamy and tender. This should take about 10-15 minutes. Make sure you stir it regularly, so it doesn't stick. Stir in the vanilla.
7. Serve the creamy rice in bowls and top with berry compote.
8. Marvel at the joyous pudding you have just made. Eat some and then go back for seconds.