Ingredients: 300 ml heavy cream, 10 cardamom pods - lightly crushed, 100 g fine sugar, 200 g pudding rice, pinch of salt, 1 tsp rose water, forest fruit jam to serve.
Pour the cream into a small pan, add the cardamom and sugar, and stir over gentile heat until the sugar dissolves. As soon as the cream begins to boil, remove from the heat and set aside to infuse for an hour.
Put the rice in a pan with 400 ml water and a pinch of salt. Bring to boil, then lower the heat, cover and simmer for 15-20 min. Leaving the lid one, remove from heat and let it stand for 5 min. Cool down the rice completely.
Strain the cream through a strainer to remove the cardamom seed sand pods. Add the rose water. Stir 2/3 of the cream into the rice - hold back some cream for serving. Cover the bowls of rice and chill for 2 hours.
When ready to serve, pour a tbsp of the cream on top of the rice and add a tbsp of jam.
