This rice Payasam, or South Indian rice pudding, is a little more spicy than your average rice puddings.
Serves 4-6
Ready in 1 1/4 hours
1. Soak the rice in cold water for 30 minutes. Drain, put in a saucepan with the coconut milk and swish out the can with 100ml water. Cook over a medium heat for 20 minutes, stirring occasionally, until the rice is tender.
2. Stir in the sugar until it dissolves. Add the milk and cook over a low heat for 15-20 minutes.
3. Remove from the heat and stir in the cardamom. Lightly dry-fry the cashews and raisins and stir through. Serve warm or chilled with mango.
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