Directions

1. Preheat the oven to 150˚C/130˚fan/Gas 2. Rinse the rice. Drain well and spread evenly in a 1.2 litre (2 pint) shallow baking dish.

2. Pour over the milk and cream, stir in the sugar and push in the vanilla pod, cinnamon stick and cardamom pod. Cover with foil and bake for 1½ hours. Stir the pudding, re-cover and cook for a further 30-45 minutes until the rice is tender and most of the liquid has been absorbed - the consistency should be loosely creamy.

3. Remove the spices, stir in the honey, sprinkle with rosewater or orange flower water and leave to stand, loosely covered, for 30 minutes.

4. Serve warm or leave to cool completely, then chill until required. Serve in small portions, sprinkled with a few flaked almonds and pomegranate seeds.