Cardamom Rice Pudding with Balsamic Strawberries

Cooking Time
120
Portions
4

Ingredients

Increase Portion Size

  • g pints semi skimmed milk
  • g white chocolate, broken into chunks
  • g Country Range Whole Cardamom Pods
  • g Country Range Vanilla Pod, split down the length
  • g Country Range Short Grain Pudding Rice
  • g pinch Country Range Saffron Powder
  • g strawberries, halved
  •   tbsp Country Range Balsamic Vinegar
  •   tsp Country Range Dried Rosemary

  • 1

    Step 1

    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.
  • 2

    Step 2

    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.
  • 3

    Step 3

    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.
  • 4

    Step 4

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

Ingredients

  • 2 g pints semi skimmed milk
  • 150 g white chocolate, broken into chunks
  • 5 g Country Range Whole Cardamom Pods
  • 1 g Country Range Vanilla Pod, split down the length
  • 250 g Country Range Short Grain Pudding Rice
  • 1 g pinch Country Range Saffron Powder
  • 450 g strawberries, halved
  • 2 tbsp Country Range Balsamic Vinegar
  • 1 tsp Country Range Dried Rosemary