Ingredients:
12 fresh strawberries
4 tbsp rice
9 blanched almonds
1l milk
150g sugar
1/2 tsp green cardamom powder
slices of strawberries, to garnish
Method:
Wash the rice, place in a bowl, cover with cold water and set aside to soak for 30 minutes. After this time, drain the rice and grin to a coarse paste.
Mix the rice paste with 120ml water and set aside. Hull the strawberries and finely chop them.
Soak the almonds in a bowl of water for 5 minutes. Drain and finely chop.
Pour the milk into a heavy-based pan and bring to a boil. Gradually stir in the rice paste, bring to a simmer and cook for 4 minutes, stirring constantly, until the milk thickens.
Stir in the sugar, ground cardamom and continue simmering until the sugar dissolves. Take off the heat, set aside to cool to room temperature then stir in the diced strawberries.
Divide the mixture between individual serving bowls (traditionally earthenware), garnish with the strawberry slices, chill in the refrigerator for at least 90 minutes and serve.
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