Exotic Rice Pudding

• 75 g blanched almonds
• 900 ml milk
• 6 green cardamoms

Purée half the almonds in a blender with 150 ml milk. Pour the almond purée into a large, heavy-based saucepan and add the remaining milk.

Split the cardamoms and scrape the black seeds into a mortar. Use a pestle to grind them to a powder then add this to the almond and milk mixture. Add the rose water basmati rice and butter.

Bring to the boil, stirring, then reduce the heat.