Cardamom Rice Pudding with Balsamic Strawberries

Prep Time
-

Cook Time
2 hours

Portion(s)
4
ingredients
2 pints semi skimmed milk
150 g white chocolate, broken into chunks
5 Country Range Whole Cardamom Pods
1 Country Range Vanilla Pod, split down the length
250 g Country Range Short Grain Pudding Rice
1 pinch Country Range Saffron Powder
450 g strawberries, halved
2 tbsp Country Range Balsamic Vinegar
1 tsp Country Range Dried Rosemary
Multiply by
method
- 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.