In

1 Butter a 25cm (10in) pie dish and set it aside.

2 Chop the pistachios into medium–fine pieces. Put them with the rice, sugar, coconut milk, milk and a small pinch of salt in a saucepan over a medium– high heat and stir to combine.

3 Bring it to the boil, then let it simmer for about 25 minutes, stirring regularly, until you have a fairly stiff rice pudding. Stir through the lime zest and juice and leave it to cool.

4 Meanwhile, make the biscuit base. Melt the butter and crush the digestives. Mix the biscuit crumbs with the butter using your hands (as long as the butter is cool enough), then press it into the bottom and sides of your pie dish.

5 Rest the rice pudding and pie case separately in the fridge for 30 minutes. 6 Meanwhile, whip the cream to soft (not stiff) peaks. Chop the extra pistachios and toast them with the coconut chips in a dry frying pan. 7 To assemble the pie, fill the pie case with the rice pudding and top with the whipped cream – use a flexible spatula and be careful not to dislodge any rice. Decorate the top with toasted coconut chips and the extra pistachios.

Taken from Carbs by Laura Goodman (Quadrille, £15) Photography © Louise Hagger