Strawberry rice pudding

1. Pour the rice into a pot filled with water and boil for 5 minutes. Drain.

2. Bring the milk to a boil in a pot with a vanilla bean pod sliced lengthwise.

3. Remove the vanilla, add the rice and cook for 30 minutes over low heat, stirring from time to time. Pour the caster sugar and the vanilla sugar in and cook for 5 more minutes. Leave to cool.

4. Divide the rice pudding into round ring moulds. Place in the fridge.

5. Wash and hull the strawberries.

6. Before serving, remove the rings from the rice pudding. Decorate the surface with strawberries. Sprinkle with sugar and decorate with a sprig of rosemary.

Photo credit: Sucré Salé