Step 1

Rinse the rice under cold water until the water runs clear.

Step 2

Add the rice to a large pan, and pour over the water.

Step 3

Place a lid on the pan, and let it simmer on a low heat until the water is absorbed.

Step 4

Pour over the milk,, reserving half of a cup for later on, then give it a good stir, and let it simmer again for 15 minutes.

Step 5

Add the sugar, mix well, then add the cinnamon and cardamom.

Step 6

In a small ramekin, mix the cornflour with the reserved milk to get a smooth mixture.

Step 7

Pour it over the rice, and use a spatula or a wooden spoon to mix well until the thickens.

Step 8

Transfer the mixture to an ovenproof fish or several smaller dishes - I used 2 clay pots.

Step 9

Preheat the oven to 200 degrees Celsius (390 Fahrenheit).

Step 10

Place the pots in a deep baking tray, half fill the tray with hot water, and bake the pudding for 30 minutes or until it forms a golden brown crust.

Step 11

Remove from the oven and leave to cool.