Put the rice and lactose free milk into a medium-sized saucepan, stir and bring to the boil.
Reduce the heat immediately or the lactose free milk will bubble up and can easily boil over. Add in the spices and vanilla.
Half cover the pan with a lid then cook gently for 40-45 minutes over a very low heat, stirring occasionally until the rice has swollen and is very tender, at this point add in the lactose free cream. The mixture should be thick and creamy.
To make the blueberry compote, empty the blackberries into a saucepan, add the maple syrup and bring to a simmer. Boil for a few mins. Cool for a few mins before serving, or serve at room temperature with the rice pudding.