Student cookbook: Indian rice pudding

This kheer takes rice pudding out of the nursery and makes it a creamy, exotic dessert – perfect after a curry. Serves: 4-6 Cooking time: 45 mins 110g pudding rice 1 pint whole (not semi-skimmed) milk 1 x 410g can evaporated milk 3 tbsp caster sugar 8-10 cardamom pods, gently crushed 50g shelled, unsalted pistachios, roughly chopped Fresh mango slices or puree (optional) Put the rice in a nonstick saucepan with the milk, evaporated milk, sugar and crushed cardamom, bring slowly to the boil then turn the heat down to the lowest setting and leave for about 40 minutes, stirring occasionally. Once the mixture thickens, take the pan off the heat and leave it to cool. Pick out the cardamom with a teaspoon. To tart it up, put some chopped fresh or tinned mango in the bottom of some glass dishes, spoon the rice pudding over the fruit and scatter the chopped pistachios on top.