Indian rice pudding

Method

1. Wash the rice well, boil in plenty of water for 6 minutes and drain.

2. In a separate pan bring the milk to the boil with the cardamom pods. Add the rice, cook for 35 minutes, stirring frequently, until the rice is soft and the milk becomes very thick. Stir constantly when the milk begins to thicken to prevent it from sticking.

3. Stir in the sugar, almonds, ground cardamom and nutmeg, then cook gently for another 5 minutes.

4. Remove from the heat, spoon into ramekins and sprinkle with rose water.

5. Place the caster sugar and water in a frying pan and cook over a medium heat for 2-3 minutes until it bubbles and starts to colour. Add the pistachio nuts and spoon over the puddings.

6. Serve the rice pudding with fresh mint tea.

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Ingredients

300g Basmati rice
2 litres Milk
5 green cardamom pods
350g Sugar
100g flaked almonds, toasted
1/2 tsp ground cardamom
1 pinch grated Nutmeg
1 tbsp rose water
150g caster sugar
50ml water
75g pistachio nuts, chopped

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