Cardamom Rice Pudding & Balsamic Strawberries
Desserts
Food
Gluten-free
Vegetarian
4-6 Servings
Ingredients
2 pints semi-skimmed milk
150g white chocolate, broken into chunks
5 whole cardamon pods
1 vanilla pod, split down the length
250g pudding, short-grain rice
Pinch of saffron powder
450g punnet of strawberries, halved
2 tbsp balsamic vinegar
1 tsp rosemary
Method
- Heat the milk and chocolate together until it has melted
- Infuse the mix with the cardamom and vanilla
- Pour over the rice in a oven-proof dish
- Sprinkle over the saffron for a speckled finish
- Bake in a hot oven for one hour 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 or two of strawberries and serve hot or cold
