Ingredients

Method

• 100 g carnaroli rice
• 3 cardamom pods, crushed
• 1 T coconut oil
• 2 T caster sugar
• ½ t vanilla extract
• 5 cups sweetened almond milk
• 100 g sugar
• 100 g raspberries
• ½ t rose-water, or to taste
• 100 g strawberries, chopped

Method

Ingredients

Gently fry the rice and cardamom in the coconut oil over a medium to low heat for 5 minutes. Add the caster sugar, vanilla and 4 cups almond milk and simmer for 20–30 minutes, stirring
occasionally.

Add the remaining almond milk to loosen the mixture if necessary.

Heat the sugar and ½ cup water in a small saucepan. When the sugar has dissolved, add the raspberries and cook for 5 minutes.

Remove from the heat, add the rose-water and strawberries. Spoon over the rice pudding.

Cook's note: Almond or coconut milk makes this delicious and dairy-free. But you could also use equal parts full-cream milk and cream for an extra-creamy version.