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.

Ingredients

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

Method

  • 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

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