200g brown rice, rinsed in cold water
½ teaspoon salt
1 litre whole milk
2 tablespoons demerara sugar or rapadura
2 tablespoons honey
½ vanilla pod, split lengthways (or 1 teaspoon vanilla extract)
1 cinnamon stick
Pinch of ground cardamom
2 tablespoons unsalted butter
50g walnuts, chopped, to serve
Bring 1 litre water to the boil. Stir in the brown rice and salt. Turn the heat down to medium and simmer the rice, uncovered, for 30 minutes, stirring occasionally. Drain and let it sit for 10 seconds, then return it to the saucepan (not over the heat) and put a tight-fitting lid on it and let the rice steam for 10 minutes. Place in a bowl and set aside.
Put the milk, sugar, honey, vanilla pod, cinnamon stick and cardamom into a saucepan. Bring to a very low boil, stirring often so the milk doesn’t burn. Add the cooked rice and butter to the hot milk and keep stirring – don’t ignore it or the milk might boil and curdle. Simmer until the milk reduces and the pudding looks creamy – about 30 minutes. Sprinkle over the chopped walnuts and serve warm with poached plums (or any other compote you have to hand).