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Try this creamy and fragrant rice pudding recipe. Slow-cooked with coconut milk and cardamom pods, it's an inspired take on a classic Indian pudding, served with slices of sweet mango and toasted flaked almonds scattered over the top. See method
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Get ahead: The rice pudding can be made up to 1 day ahead and kept in the fridge.
Tip: Swap out the dairy and add extra coconut milk for a wicked vegan pud.
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