Cardamom Rice Pudding & Balsamic Strawberries

Desserts Food
4-6 Servings
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
  1. Heat the milk and chocolate together until it has melted
  2. Infuse the mix with the cardamom and vanilla
  3. Pour over the rice in a oven-proof dish
  4. Sprinkle over the saffron for a speckled finish
  5. Bake in a hot oven for one hour pushing the cardamom pods further into the rice when cooking
  6. Meanwhile, place the strawberries in a roasting tin with the balsamic vinegar and sprinkle over the rosemary
  7. Place these in the oven 15 minutes before the end of the pudding cooking time
  8. Serve a good scoop of the rice pudding topped with a spoonful or two of strawberries and serve hot or cold