CARDAMOM RICE PUDDING

Prep time 15 mins Cooking time 30mins Serves 4

1l full-fat milk 3 cardamom pods, bruised ⅓ cup basmati rice 4-5 saffron strands 2 tbsp sugar 1 tbsp honey 2 tbsp sultanas 4 tbsp slivers of pistachios and almonds, and toasted cashews

Place the milk, cardamom, rice and saffron in a heavy-bottomed pan and bring to the boil, stirring-often so the rice does not stick. Add the sugar and honey, stir and reduce heat to low.

Simmer for 25 minutes or until the pudding thickens to a custard-like consistency and stir often to prevent it from scalding. Remove from heat, cover and stand for 10minutes. The pudding will continue to thicken as it cools. Garnish with nuts before serving.