This fragrant rice pudding is indulgent and lightweight at the same time. Top with sunflower and pumpkin seeds to transform this delicate dessert into a breakfast of champions.

Preparation time: 10 minutes (plus 30 minutes for dry rice soaking)

Cooking time: 45 minutes for dry rice (or approx. 20 minutes with steamed rice)

Makes 8 little pots

What You’ll Need:

• 1 ltr whole organic milk
• 100 gm Tilda® Pure Basmati Rice
• 5 tsp white sugar or 1 pack Tilda® Pure Steamed Basmati Rice
• 400 gm tin condensed milk
• Half pint whole milk
• Half tsp saffron strands
• 6 green cardamom pods
• A handful of cashew nuts
• A handful of raisins
• 3 tbsp ghee

What To Do:

• If using dry rice, wash it thoroughly in a sieve until the water runs clear. Soak the rice in a cup of cold water for half an hour
• Reserve two tablespoons of the milk and leave to the side. Bring the remaining milk to boil gently in a large pot on medium heat. As it comes to a rolling boil, drain and stir in the rice. Lower the heat to low and cook, stirring regularly for 35 minutes
• During cooking time, keep scraping any milk that settles on the sides of the pan and incorporating it back into the mixture. Warm the reserved milk and then soak the saffron in it
• When the cooking time is nearly up, shell and crush the cardamom pods. Stir the cardamom, sugar, raisins, two tablespoons of the ghee and the milk-soaked saffron into the rice, then turn off the heat
•  In a small saucepan, bring the remaining ghee to a medium heat and lightly toast the cashews
• Spoon the rice into little ramekins and decorate with the toasted cashews and a couple of saffron strands
• If using a pouch of Tilda® Pure Steamed Basmati Rice and condensed milk, place the pouch contents in a pan with the condensed milk and half a pint of milk. Cook for 12 – 15 minutes and bring to the boil, before proceeding with the recipe from point four

For more recipe inspiration from Mallika Basu and Tilda Basmati, visit tilda.com