Cardamom brown rice kheer with mango

Ingredients

For 1 serving

• Brown rice45 g
• Rice milk250 ml
• Cardamom1 pinch
• Saffron1 pinch
• Mango80 g
• Pumpkin seeds10 g
• Raisins10 g

Contains: sulphites,

Method

1. Rinse the brown rice in a sieve, put it in a small pan with about three times its volume of water, bring to the boil and cook for 15 minutes over a medium-low heat, until it has absorbed almost all the water.
2. Add the rice drink, the cardamom and the saffron, bring back to a gentle boil and cook for another 15 minutes over a low heat, stirring often so it doesn't catch, until the rice is soft and the kheer is creamy.
3. Meanwhile peel the mango and cut the flesh into roughly 1 cm cubes.
4. When it's done, stir in the raisins, turn off the heat and let it cool for a few minutes: the kheer thickens further as it cools.
5. Serve warm with the mango and the pumpkin seeds.