Cardamom Rice Pudding with Balsamic Strawberries

Prep Time


Cook Time

2 hours




2 2 pints semi skimmed milk

150150 g white chocolate, broken into chunks

5 5 Country Range Whole Cardamom Pods

1 1 Country Range Vanilla Pod, split down the length

250250 g Country Range Short Grain Pudding Rice

1 1 pinch Country Range Saffron Powder

450450 g strawberries, halved

2 2 tbsp Country Range Balsamic Vinegar

1 1 tsp Country Range Dried Rosemary

Multiply by
  • 1Heat the milk and chocolate together until the chocolate has melted. Infuse the mix with the cardamom and vanilla then pour over rice in an ovenproof dish.
  • 2Sprinkle over the saffron for a speckled finish and bake in the oven for 2 hours (150°C/300°F/Gas Mark 2), pushing the cardamom pods further into the rice when cooking.
  • 3Meanwhile, place the strawberries in a roasting tin with the balsamic vinegar and sprinkle over the rosemary. Place these in the oven 15 minutes before the end of the pudding cooking time.
  • 4Serve a good scoop of the rice pudding topped with a spoonful of strawberries and enjoy hot or cold.