|1 cup||basmati rice|
|4||cardamom pods — whole|
|2 tbsp||ghee (clarified butter) or oil|
|fine sea salt — pinch|
|1/4 cup||coffee liqueur|
|3 cup||full cream milk|
|1/3 cup||treacle sugar or muscovado sugar — or jaggery sugar, if available|
|1 cup||fresh cream|
Rinse the basmati rice in cold water then soak for 20 minutes. Drain and discard the water.
Crush the cardamom pods in a pestle and mortar then toast in a dry pan until fragrant.
Add bay leaves, ghee, a pinch of salt and drained rice.
Stir on medium heat for 5 minutes until the rice takes on a light brown colour.
Add the coffee liqueur and milk. Bring to the boil.
Add sugar and cream, stirring well to combine.
Serve warm or cold for a delicious dessert.