- 200g cooked brown rice
- 700ml milk
- 5 to 7 cardamom pods (opened)
- 5 whole cloves
- 40g slivered almonds
- 40g sultanas
- 40g honey
- Seasonal fruit, for topping
2) Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the milk is absorbed and mixture has thickened and resembles risotto.
3) Serve hot or cold in bowls and top with seasonal fruit, such as mango or berries.
Cook's Note: To open the cardamom pods, just press hard with your finger tips over a cutting board until it snaps.