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Heat 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.
Sprinkle 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.
Meanwhile, 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.
Serve a good scoop of the rice pudding topped with a spoonful of strawberries and enjoy hot or cold.