Cardamom, coconut and lime rice pudding

Method

1. Crush the cardamom pods in a pestle and mortar. Put in a heavy- based saucepan with the mace, cinnamon and cloves. Toast over a medium heat, stirring, for about 1 minute until fragrant. Add 400ml milk and the coconut milk with a pinch of salt, then lower the heat. Simmer gently for 5-10 minutes until the milk has taken on the flavours of the spices. Strain the
2. milk into a bowl (discard the spices).
3. Return the infused milk to the pan. Add the rice and zest of 1 lime, then simmer over a low-medium heat for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. If it starts to look a bit dry, you might need to add another splash or two of milk. Stir through the caster sugar once the rice is tender, to prevent it from burning.
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4. Meanwhile, crush the palm sugar and nuts in a pestle and mortar to make a coarse mix. Serve the pudding in shallow bowls topped with the remaining lime zest and a generous sprinkling of the nut crumble.