Luang Prabang Coconut Rice Pudding

This is my express version of the classic Lao pudding. Instead of using Lao red rice and steaming it for ages, I use jasmine rice, which I parboil, then it’s finished off in coconut milk, sugar and cardamom. A good grating of nutmeg, plus some sesame seeds, fresh mango and mint leaves provide a contrast of different flavours, colours and textures to the creamy rice.