Ingredients

· 300gm broken rice

· 200ml milk

· Pinch of saffron

· 80ml date syrup

· 50gm almonds

· 200gm strawberries, thawed

· 20gm pistachio powder

· 3 pods of green cardamom

Method

Blend the rice in a food processor until coarse. Put the broken rice, milk, saffron and date syrup in a pot and cook until smooth. Slice the almonds and add half to the pudding. Place the 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 plate. Garnish with the strawberries and coulis. Sprinkle the remaining almonds, pistachio powder and green cardamom over the rice. Serve and enjoy.