Aam firni (Bangladeshi mango and ground rice pudding)

Method

1. Drain the soaked rice and rinse it under running water until the water runs clear. Transfer to a blender or spice grinder with 2-3 tbsp water and whizz the rice into a coarse paste.
2. Transfer the rice paste to a wide, heavy hob-safe casserole or deep frying pan with 100ml water. Put over a medium heat and cook, whisking constantly, until the rice paste has absorbed the water and you have a thick yet still loose paste. Pour in the milk, whisk well to remove any lumps, then add the sugar and cardamom.
3. Bring to the boil, then turn down to a simmer and cook for 25-30 minutes, stirring regularly, until the mixture has the consistency of custard and it clings to but falls easily off a spoon.
4. Stir in the mango pulp and cook for 2 minutes, then remove from the heat. Pour into a large heatproof serving dish or 4-6 individual glasses. Leave to cool to room temperature, then transfer to the fridge. Chill for at least 6 hours (but ideally overnight). Garnish with flaked almonds, pistachios and, if you like, rose petals before serving.