First make the fruit compote. Place the blackberries and plums in a saucepan with the maple syrup, orange zest and juice. Bring to the boil, then lower the heat and simmer for 15–20 minutes until cooked through. Keep warm to serve with the rice pudding.
Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and maple syrup in another pot over a medium–low heat. Bring to a simmer and cook gently for 5 minutes.
Then bring to the boil and add the rice, giving it a quick rinse first. Cook for 10 minutes, stirring well, until the rice is cooked through. Take out the cinnamon stick, vanilla pod and cardamom pod.
Mix the yogurt and vanilla together.
Serve the rice pudding with a generous dollop of fruit compote. Sprinkle with flaked almonds, a spoonful of vanilla yogurt plus a drizzle of maple syrup.