Tutti Fruity Rice Pud

This is a low fat version of the all time classic which takes a bit of effort but is well worth it. This makes 4 to 5 servings which can be eaten plain or with whatever fruit you like.

For the rice pudding
100g pudding rice (this is a short grain rice which gives a creamy consistency)
1 litre skimmed milk or
100g skimmed milk powder + 1 litre boiling water (from kettle!)
50g sugar

Combine all the ingredients in a oven proof dish and cook in the oven on 150 degree C for approximately 2 hours, it is possible to cook on the hob in a 'bain marie' or steamer, however care should be taken to not allow the milk to boil over or the rice to stick and burn. This means a low heat and occasional stirring.

For the fruit compote,
Use whatever fruit you like however soft fruit are easiest and give a good visual effect,
strawberry, blackberry, mixed berries, mango, mandarin orange all work well,
Approximately 50g per person or 250g for the above rice pudding.

Some suggestions of what to avoid -
kiwi if blending (the seeds taste of pepper)
banana tends to discolour so mix with a strong coloured fruit such as strawberry
anything too watery like melon although delicious will not produce a good contrast of colour/taste.

If the fruit is raw, quickly blanch beforehand, although canned in natural juice is an excellent  and economical alternative as is frozen.
Blend the fruit to a smooth consistency, if you don't have a blender then the fruit can be mashed with a potato masher and/or passed through a sieve.
Pour into individual servings and put in the freezer. The idea is for it to be a solid mass but not a block of ice. This can of course be combined with alcohol, it is the season to be jolly after all!!!
Good combinations are Cointreau with anything orange or peach schnapps with erm...peach!, sherry for a trifle type of theme good with strawberry or how about vodka and blackcurrant?

When the rice pudding is cooked it should be creamy and viscous, allow to cool. This can be speeded up by placing the bowl into cold water and when the temperature has reduced place the bowl in the fridge. For a good separation of colour everything needs to be well chilled.

When cold, spoon onto the fruit and decorate with fresh fruit, biscuit or whatever takes your fancy!!
The photo shows it with grated nutmeg, one of my all time favourite spices.