Rice payasam, South Indian rice pudding recipe

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.

Stir in the sugar until it dissolves. Add the milk and cook over a low heat for 15-20 minutes.

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.