4 cups full cream milk
½ cup white sugar
¼ tsp salt
½ tsp vanilla paste
2 cardamom pods,
1 cup Spekko Long Grain White Rice
90 g white chocolate, roughly chopped
⅓ cup dried cranberries
⅓ cup toasted pistachios, chopped

1. In a large non-stick pot, add the milk, sugar, salt, vanilla and cardamom pods. Bring to a simmer.

2. Add the rice and reduce the heat. Cook on low, stirring frequently, for 25-30 minutes until milk is absorbed. Remove the two cardamom pods.

3. Add the chocolate to the rice and stir until melted. Remove from the heat.

4. Serve warm garnished with dried cranberries, edible flowers and toasted pistachios.