Ingredients

· 300g broken rice

· 200ml milk

· Pinch of saffron

· 80ml date syrup

· 50g almonds

· 200g strawberries, thawed

· 20g pistachio powder

· 3 pods green cardamom

Method

Blend the rice in a food processor until coarse. Put broken rice, milk, saffron and date syrup in a pot and cook until smooth. Slice almonds and add half to the pudding. Place strawberries in a pot and cook on low heat for 10 minutes. Reserve three whole strawberries per plate and purée the rest to a coulis. Make quenelles with the rice and plate in a round serving late. Garnish with the strawberries and coulis. Sprinkle the remaining almonds, pistachio powder and green cardamom over the rice and enjoy.