RICE PUDDING WITH CARDAMOM & MANGO AND CRUSHED CASHEW NUT BRITTLE
- 2 cups basmati rice, well rinsed
- 3 cups low fat milk
- 1 cup sugar
- 2 cardamom pods, crushed
- 2 vanilla pods, split
- ½ cup raisins (optional)
- To garnish 1 mango, chopped (fresh) and 50 g cashew nut brittle, crushed
- Combine all ingredients in a pot and simmer until the liquid evaporates and the rice is cooked and soft.
- Serve in bowls topped with mango and crushed peanut brittle.