This easy pudding uses the natural starch in the rice to thicken - no eggs needed! It can be eaten warm or cool, based on your preference.
Combine all ingredients in a medium saucepan over medium-high heat and bring to a slow boil, before reducing to a simmer. Stir often, at least once every 5 minutes until rice is cooked and milk is absorbed, about 30-35 minutes. Remove from heat and set aside.
Meanwhile, bring the partridgeberries, water and sugar to a boil, reduce and simmer, stirring occasionally until thickened, about 20 minutes.
Assemble the rice pudding on a platter or shallow bowl, top with the partridgeberry sauce, whipped cream and Crunchie bits.