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Cardamom Rice Pudding with Balsamic Strawberries
Cooking Time 2 hours Minutes
Ingredients
9
Portions
4
Ingredients
9 Total- 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
Method
-
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
9 Total- 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
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