Matt Stone's brown rice pudding with blackberries and macadamia nuts

Serves 6

250g brown rice, short grain

500ml water

2 tbsp whey powder

1/2 cup water

1/2 cup raw sugar

350g frozen blackberries

1/2 cup raw macadamia nuts

300ml buttermilk

1 cinnamon quill

1/2 vanilla pod

2 cardamom pods, gently crushed

125g raw sugar

Mix rice with the whey powder and 500ml water. Leave in the fridge and allow to ferment for 2 days. Cook the rice for 30 minutes until the rice has absorbed the whey. Set aside to cool. Heat the water and half a cup of sugar. Boil and reduce by half. Allow to cool slightly, add the blackberries. Toast the macadamias under the grill, until golden on one side. Set aside to cool. Roughly chop. In a small saucepan heat the buttermilk, rice, cinnamon, vanilla, cardamom and sugar. Cook until the rice is soft. Serve the rice in a bowl with the poached blackberries and macadamias.