5 pistachio nuts, shelled

5 almonds, shelled

600ml/1 pint full cream milk

100g/4 oz basmati rice, rinsed thoroughly

4 green cardamoms, husks discarded

2 tbsp sugar

Soak the nuts in hot water for a few minutes then skin and chop them. Place the milk and rice in a saucepan and cook over a medium heat for 12 minutes. Stir occasionally so that the grains don’t stick to the bottom of the pan and the milk doesn’t boil over. Then add the nuts and the cardamom seeds and stir for 2-3 minutes, as the milk and rice bubble away gently. Tip in the sugar and stir well for 5-6 minutes. Turn off the heat, and serve hot or chilled.

TIP:

Sprinkle some grated chocolate over the top and add a few sultanas just before serving. If you add sultanas, reduce the sugar by half.