200ml/7fl oz double cream
1 tbsp brown sugar
3 cardamom pods, bruised with the flat side of a knife
½ tsp cinnamon
½ tsp ground ginger
1 vanilla pod, seeds only
200g/7oz basmati rice, cooked and drained
double cream, to drizzle
Place all of the ingredients except for the rice into a pan and bring to a simmer for 4-5 minutes, stirring frequently.
Strain the mixture through a sieve and discard any solids. Return the mixture to the pan, then add the rice to warm through for 4-5 minutes.
To serve, spoon the rice pudding into a serving bowl and drizzle with double cream.
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