• 55 g (2 oz/¼ cup) green gram* (dried mung beans), soaked in water overnight
• 210 g (7½ oz/1 cup) red rice*
• 50 g (1¾ oz/1 cup) finely chopped leafy green vegetables, such as gotu kola*, drumstick leaves* and English spinach (use a mixture of 2 or 3)
• ½ teaspoon salt
• 220 g (7¾ oz/1 cup) sugar
• 125 ml (4 fl oz/½ cup) full-cream milk
• 250 ml (9 fl oz/1 cup) coconut cream*

Bring 1.25 litres (44 fl oz/5 cups) water to the boil in a large saucepan. Meanwhile, drain the soaked green gram. Wash the red rice, then combine with the green gram; wash again and drain. Add the rice and green gram to the boiling water (make sure the water comes about 3 cm (11/4 inches) above the rice). Return to the boil, then cover and simmer over low-medium heat for 15-20 minutes.

When the rice is cooked (it should be soft and slushy; add more boiling water if needed), stir in the leafy greens and salt and simmer, uncovered, for 1 minute. Stir in the sugar and simmer for a further 3 minutes, then add the milk and coconut cream and stir well to combine. Simmer over low heat for a further 5 minutes. Remove from the heat and allow to stand for 5 minutes before serving.