To celebrate Wimbledon, Chef Navin has created a beautiful strawberry rice pudding in his own take on the classic ‘strawberries and cream’ with strawberry jelly and rice pudding.


1L full fat milk
150g Kohinoor extra flavour basmati rice
6 green cardamom pods
1 tin of sweetened condensed milk
400g strawberries
100g caster sugar
5g gelatin
Fresh berries for decoration


  • Wash and soak the basmati rice in warm water
  • Heat the milk in a thick bottom pan, stirring continuously and bring to a boil
  • Reduce the heat and allow the milk to thicken
  • When the milk has been reduced by approximately a third, add the soaked rice and cardamom seeds
  • Keep cooking and stirring continuously for 20-25 minutes till the rice is cooked
  • Add the tin of condensed milk and add sugar to taste, if needed
  • Remove from pan and keep in container to chill
  • Put the half strawberries in a pan with 50 ml of water and 100 g of sugar
  • Reduce this down to make a strawberry coulis
  • Add the gelatine to the pan and mix thoroughly
  • Strain the mix through a fine sieve
  • This will make a smooth strawberry jelly
  • In glasses, pour the strawberry jelly at the base of the bowl and allow to chill
  • When the jelly is set, add the reserved strawberries (chopped)
  • Put the chilled rice pudding on top of the jelly
  • Serve chilled garnished with fresh berries