Ingredients:
Jam:
- 1kg strawberries, washed and hulled
- 150g golden caster sugar
- 150ml Pimm’s
- 1 bay leaf
- 1 orange, peel only
Rice Pudding:
- 200g pudding rice
- 1.2 litres organic whole milk
- 30g golden caster sugar
- 1 vanilla pod
- 15ml crème fraîche
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
To Serve (optional)
- A few wild strawberries
- 50g ready-made meringue
- A handful of edible flowers (optional)
Directions:
For the Strawberry Jam:
- Place the strawberries, caster sugar, Pimm’s, and bay leaf in a pan. Use a peeler to add a few strips of orange peel.
- Cook on medium heat for about 30 minutes, stirring regularly until it thickens slightly.
For the Rice Pudding:
- In a large, wide non-stick casserole pan over medium-low heat, combine the pudding rice and milk. Add the caster sugar and stir well.
- Halve the vanilla pod, scrape out the seeds, and add both the seeds and pod to the pan.
- Simmer gently for 30 minutes, stirring regularly, until the rice is tender and has a creamy, oozy consistency.
- Stir in the cannabis oil along with the crème fraîche for a creamy finish. Adjust cannabis oil based on desired potency.
Finishing the Jam:
- Once the jam is ready, use a potato masher to mash some of the strawberries on one side of the pan, creating a mix of chunky and puréed textures. Remove and discard the bay leaf and orange peel, then turn off the heat.
Assemble and Serve:
- Pour the rice pudding onto a serving platter. Add a spoonful of jam (save the rest for later) and ripple it through the rice pudding with a spoon.
- Break over the meringues, scatter the wild strawberries (if using), and decorate with edible flowers, if desired.