Kheer with cardamom, golden raisins & mango

1 Rinse the rice until the water runs clear. Then soak the rice for 20 minutes. Drain well.

2 In a heavy-bottomed pot, melt spread over a medium-low heat, then add the rice. Roast the rice for 1-2 minutes.

3 Add milk, bring to the boil, then reduce the heat to low. Simmer for 15-20 minutes, stirring every couple of minutes to prevent milk scalding and rice sticking to the bottom of the pan. Once the milk has reduced by about half, add the golden raisins.

4 Once the rice pudding thickens and the raisins are plump, stir in the sugar and shredded coconut. Remove the pot from heat. Lastly, add the cardamom powder and stir to combine.

5 When cooled to room temperature, stir in assorted nuts. Spoon rice pudding into dessert glasses and top with mango slices.

6 Decorate with garnishes of your choice and serve.