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    • Preparation time: 5 minutes, (plus six hours chilling, optional)
    • Cooking time: 25 minutes
    • Total time: 6 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4


    • 100g Thai jasmine or fragrant rice
    • 750ml full-fat milk
    • 3 tbsp caster sugar
    • ½ tsp grated nutmeg
    • 1 tsp crushed cardamom seeds
    • 50g pistachio nuts, chopped, plus extra for garnish
    • Silver leaf, to garnish (optional)


    1. Place the rice, milk and sugar together in a large, heavy-based saucepan and bring to the boil. Lower the heat and simmer for 10 minutes.
    2. Add the nutmeg, the cardamom and the pistachios and continue to cook for a further 10 minutes, stirring regularly, until the mixture is thick and creamy. Pour into 4 serving bowls, cover and refrigerate for at least 6 hours before serving, if time allows. Garnish with pistachios and some flecks of silver leaf, if desired.

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