- 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
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
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.