Matt Tebbutt served up a delicious Lebanese style rice pudding with rosewater and strawberry compote on Saturday Morning.

The ingredients for the rice pudding are: 100g jasmine rice, 50g caster sugar, plus 1 tbsp extra, 600–800ml pint milk, 1 tsp Arab mastic, optional, 1½ tbsp cornflour and 1 tsp rosewater.

For the compote: 250g ripe strawberries, 100g strawberry jam and 1–2 tsp orange blossom water.

To decorate: pinch cinnamon and 50g toasted Israeli pistachios.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.