Clotted cream rice pudding with blueberry compote

In a pan, stir together the rice, milk, 75g sugar, the vanilla pod and seeds, plus a pinch of salt. Set over a medium heat, bring to a gentle simmer, then cook for 40-45 minutes, stirring frequently, until thick and creamy and the rice is tender (you may need to add a splash of milk if it becomes too thick before the rice is cooked).

Meanwhile, put the blueberries in a separate pan with the lemon juice, remaining 1 tbsp sugar and the crushed cardamom seeds. Set over a medium-low heat and stir frequently until the sugar dissolves. Bring to a gentle simmer, then cook for 5 minutes until some of the liquid has been released but most of the blueberries are still holding their shape. Set aside to cool.

Once the rice pudding is cooked, take off the heat, then carefully remove and discard the vanilla pod. Quickly beat in ½ of the lemon zest and the clotted cream; cover with a sheet of damp baking parchment and set aside to cool to room temperature. Divide between 4 small bowls or glasses, then chill until ready to eat. To serve, top with the compote, chopped pistachios and the remaining lemon zest.