METHOD

1. Soak the rice in water for a minimum of 30 minutes, or overnight. Drain and rinse well, until the water is clear. 
2. Add the oat milk to a large saucepan. Crush the cardamom pods a little to break them open, then add them to the milk. Split your vanilla pod in two, scrape the vanilla seeds off and add them to milk, as well as the pod. Turn the heat to medium-high and bring the mixture to a gentle boil. 
3. Add the rice and bring the milk to a steady simmer for 30 to 40 minutes. Make sure to stir it regularly and keep an eye on the milk to make sure it doesn’t boil over. 
4. In the meantime, prepare the compote. Add 200g of the blackberries to a small saucepan and cover with 150ml of boiling water. Bring to a simmer over medium heat and let it thicken, for around 15 minutes. Add the light soft brown sugar and the remaining 50g of blackberries and cook for a further 5 minutes. Set aside. 
5. Back to the rice; after it has simmered for about 40 minutes, turn the heat up and cook on a rolling boil for 10 to 15 minutes, stirring almost constantly. We want to get a thick consistency here so that the rice pudding sets when cold. 
6. Remove the vanilla and cardamom pods, then add the sugar and cook for a further 5 minutes. 
7. Divide between separate bowls, allowing to cool before covering and refrigerating for 2h up to 24h. 
8. Remove from the fridge and serve with the blackberry compote on top and a little lime zest.