2 cardamom pods, crushed
1 vanilla pod, split and seeds taken out
3 cloves
1/2 cinnamon stick, cut in half
400ml coconut milk
4 tablespoons caster sugar
600ml milk
2 tablespoons double cream
zest of 1 1/2 limes
225g pudding rice
2 egg yolks
2 tablespoons cream cheese

2 cardamom pods, crushed 1 vanilla pod, split and seeds taken out 3 cloves 1/2 cinnamon stick, cut in half 400 ml coconut milk 4 tablespoons caster sugar 600 ml milk 2 tablespoons double cream 225 g pudding rice 2 egg yolks 2 tablespoons cream cheese

Preheat oven at 200°C.

Place spices in a hob-proof baking dish and cook over medium heat for 2 minutes.

Add coconut milk, sugar, milk, double cream and bring to the boil, stirring gently.

Add the zest of 1 lime.

Pour in the rice and mix.

Bring to the boil, reduce to a simmer and cook for 5 minutes, while stirring.

Mix egg yolks and cream cheese, add to the rice mixture off the heat, until well combined.

Sprinkle the remaining lime zest over the top, and bake for 15-20 minutes.