INGREDIENTS

• 1 x 400ml tin of coconut milk
• 2 x 400ml tins of water (use the coconut milk tin to measure)
• 1 x ¾ full tin of brown basmati rice (240g – again, use the tin to measure)
• 4 cardamom pods, split
• 1 x 5cm long strip of cassia bark or cinnamon stick
• Pinch of saffron
• 4 cloves
• Soft brown sugar (or honey) to taste

METHOD

1. Put all the ingredients into a saucepan and bring to the boil.

2. Turn down the heat, put on the lid, and cook until the rice is soft and the liquid has been incorporated to make a creamy dessert for about 1 hour, checking during the last 10–15 minutes of cooking that it’s not burning at the bottom

3. Stir, taste, and leave off the lid for the last 10 minutes if you need to lose more liquid

4. Serve with chopped toasted pistachios or other chopped nuts or seeds, e.g. almonds/pumpkin seeds/sunflower seeds

Option

Stir in ½–1 tsp rose water near the end of cooking

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