Add the pudding rice to a saucepan along with cardamom, almond milk and honey stirring occasionally. Allow to cook over a medium to low heat for 45 minutes to 1 hour.
Prepare the fruit and drizzle with oil, honey, seasoning and fresh herbs and roast for around 30-40 minutes until soft and a little dark around the edges. Note that the smaller and softer the fruit the less time they’ll need. You can also let the rice pudding cook for it’s final ten minutes in the oven if you like it a little thicker with a skin.
Once cooked serve together.