Indian rice pudding
1. Wash rice in several changes of water and rinse until water runs clear. oelt the butter in a saucepan, add the rice and stir-fry for 2 minutes to lightly toast but not brown.
2. Add the milk, salt, sugar, cardamom and the finely grated zest of 1 lemon, then bring mixture to the boil.
3. Turn down heat and simmer pudding for 30 minutes, stirring regularly until the rice is cooked and the liquid reduced and thickened.
4. Cool to room temperature then spoon into serving bowls and leave to set. Serve chilled and garnished with toasted nuts.