1 L (4 cups) Milk

1 tsp Vanilla extract

100 g (1/2 cup) Jasmine rice

55 g (1/4 cup) Caster sugar

1 tsp Ground cardamom, plus extra to dust

45 g (1/4 cup) Sultanas

2 tbsp Slivered almonds, toasted

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Combine the milk and vanilla extract in a large saucepan and bring to the boil over medium heat.
Gradually stir in the jasmine rice, then reduce the heat to low.
Simmer, partially covered, stirring occasionally, for about 45 minutes or until the rice is tender and the pudding has thickened to a creamy consistency.
Stir in the caster sugar and ground cardamom until the sugar dissolves completely.
Remove from the heat and let cool slightly.
Serve warm or chilled, topped with sultanas, toasted slivered almonds, and a light dusting of extra cardamom.

Use coconut milk instead of dairy milk for a tropical variation.

Add a few strands of saffron for extra color and aroma.

For a richer pudding, stir in a splash of cream before serving.

Adjust the sweetness to taste or use honey/maple syrup as an alternative.

Store leftovers in the fridge for up to 3 days; add a little milk when reheating.

Enjoy chilled as a refreshing summer dessert.