South Indian rice pudding

Deliciously sweet with a bit of crunch from cashew nuts, this rice pudding is a great dish to finish off a lovely Indian meal

Indian name: Rice Payasam

What you need:

• 150g basmati rice, washed
• 400ml can coconut milk
• 100g grated palm sugar (from Waitrose) or unrefined brown sugar
• 200ml full-fat milk
• seeds from 5-6 green cardamom pods, ground
• 50g mix of cashew nuts and raisins

What you do:

1. Soak the rice in cold water for 30 minutes. Drain, put in a saucepan with the coconut milk and rinse out the can with 100ml water. Cook over a medium heat for 20 minutes, stirring occasionally, until the rice is tender.
2. Stir in the sugar until it dissolves. Add the milk and cook over a low heat for 15 - 20 minutes.
3. Remove from the heat and stir in the cardamom. Lightly dry-fry the cashews and raisins and stir through. Serve warm or chilled with mango.

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