Ingredients:

4 tbsp rice flour
2 tbsp ground almonds
1 litre / 1¾ pints whole milk
4 tbsp sugar
1 tsp green cardamom seeds, ground
1 heaped tsp chopped orange zest, or to taste

To serve:
10 pistachios, shells removed, blanched, peeled and sliced
10 almonds, shells removed, blanched, skinned and sliced, or flaked almonds

Directions:

Mix the rice flour and ground almonds with 150ml/5fl oz of the milk to make a smooth paste.

Heat the remaining milk in a pan over a medium heat, stirring constantly. As you bring it up to a simmer, stir in the rice flour mixture. Cook, stirring, over a medium heat for ten minutes.

Add the sugar, cardamom and orange zest and continue cooking for about 3-4 minutes until it reaches a semi-thick custard consistency.

Pour into your serving dish of choice. Garnish with the nuts. Cool, then chill in the fridge.