RECIPES

Soaking time: 30 minutes
Chilling time: 4 hours

1. Place the basmati rice in a fine sieve and wash under cold running water until the water runs clear. Place in a bowl, pour over enough water to cover and soak for 30 minutes. Drain and set aside.

2. Place rice, almond milk, sugar, spices (not saffron) and raisins in a saucepan over medium-high heat and bring to the boil, stirring to prevent sticking. Reduce the heat to medium and cook, stirring regularly for 20-25 minutes or until the pudding is thick and the rice is thoroughly cooked through.

3. Sprinkle saffron and very lightly stir through - this creates a nice marbled look as the saffron infuses.

4. Pour the pudding into serving glasses or bowls, cover and refrigerate for at least 4 hours or until firm and chilled. Just before serving, top with the toasted almonds, sliced mango and pomegranate seeds. You can also serve this warm if you wish.

https://www.sbs.com.au/food/recipes/almond-milk-saffron-and-cardamom-kheer