500 ml skimmed milk
4 tbsp caster sugar
1 vanilla pod, split lengthways
400 g mixed berries, washed
1 Bring a large saucepan of water to the boil on a high heat. Add the rice, reduce the heat and cook for five minutes. Drain well and return to the pan.
2 Add the milk, two tablespoons of sugar and the vanilla pod and bring to the boil. Reduce the heat to low and simmer, stirring constantly, for about 20 minutes or until the rice is tender and creamy.
3 Meanwhile, place the berries, the remaining two tablespoons of sugar and one tablespoon of water in a saucepan over a high heat. Bring to the boil, then reduce the heat to medium and simmer for 10 minutes or until soft.
4 Remove the vanilla pod from the rice and gently fold the berries through to create a swirled effect. Serve immediately.