A cold dessert traditionally served in mud pots. Serves 6 120g (4oz) Tilda Pure Basmati rice 900ml (30 floz) full-cream milk 90g (3oz) caster sugar 120ml (4 floz) double cream 30g (1oz) pistachios 30g (1oz) almonds 30g (1oz) pomegranate seeds Grind the rice to achieve a coarse texture in a food processor or coffee grinder. Bring the milk to the boil and add the ground rice. Reduce the heat and stir continuously for approx 15 minutes until cooked through. Add sugar and dissolve. Stir in the double cream and transfer to individual pots. Decorate with chopped almonds, pistachios and pomegranate seeds. Serve chilled.