3-4 cardamom pods
450ml skimmed milk
2 level tbsp sweetener
200ml reduced-fat coconut milk
¼ tsp ground cinnamon
Pinch of ground cloves
100g dried pudding rice
200g ready-chopped fresh mango, diced
2 tbsp pomegranate seeds
1 Split open the cardamom pods by pressing down firmly on each pod with the flat side of a knife. Remove the seeds and grind them to a powder using a pestle and mortar. You’ll want a little more than ¼ tsp – use a few extra cardamom pods if you find you need more.
2 Put ¼ tsp ground cardamom in a medium, non-stick saucepan with the milk, sweetener, coconut milk, cinnamon, cloves and rice and bring to the boil. Reduce the heat and simmer gently for 35-40 minutes, stirring frequently
3 When the rice is tender, remove from the heat. Cover and set aside for 15 minutes.
4 Divide the pudding between 4 dessert bowls and scatter over the mango and pomegranate seeds. Sprinkle over the remaining pinch of ground cardamom to serve.