Ingredients

Step by step

1. Split open the cardamom pods using a small sharp knife, then put the seeds in a mortar and pound with a pestle until finely ground. Tip the rice into a sieve and rinse well under cold running water until the water runs clear. Put into a medium saucepan and add the ground cardamom, cinnamon, rose water, sugar, milk and cream with a pinch of salt. Set over a medium heat and slowly bring to the boil (keep a watchful eye to make sure it doesn’t boil over); this can take up to 30 minutes. Once bubbling, reduce the heat to low and cook for a further 30-35 minutes, stirring often. Once the rice is cooked through, remove the pan from the heat and transfer the rice pudding to a heatproof bowl. It will still be quite loose but will thicken further as it cools. Cover with a sheet of crumpled baking paper, leave to cool and then chill in the fridge for at least 3 hours, ideally overnight (and up to 2 days ahead).

2. Chop any larger dried fruit pieces, then place in a small heatproof bowl. Pour over enough just-boiled water to cover. Leave to soak for 5 minutes, then drain and cool. Toast the flaked almonds in a frying pan until golden, stirring regularly, then set aside to cool. Chop the pistachios, then combine with the almonds and dried berries.

3. Spoon the chilled rice pudding into 4 small serving glasses (about 220ml each) or bowls. Scatter over the fruit and nut mixture to serve.