Jersey Milk and Cardamom Rice Pudding

Preheat the oven to 150°C (300°F/Gas Mark 2).

In a saucepan, combine the rice, Jersey milk, Jersey butter, and lightly crushed cardamom pods. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

If using, add the finely grated Jersey Royal potatoes to the saucepan, stirring to incorporate. This adds subtle sweetness and creaminess.

Once simmering, remove from heat and transfer the mixture to an oven-safe dish. Stir in the caster sugar and vanilla extract (if using).

Bake in the preheated oven for approximately 40-45 minutes, or until the rice is tender and the pudding has thickened. Stir occasionally during baking to prevent a skin from forming (every 15 minutes).

Remove from the oven and let cool slightly. Remove the cardamom pods before serving.

Serve warm or cold, with a drizzle of Jersey double cream and fresh Jersey strawberries, if desired.