MANGO RICE PUDDING

I small cup of pudding rice, 1/2 cup sugar, 700mls of milk, 2 cardamon pods, cloves, vanilla essense all cooked for 30-35 mins until the rice is cooked. 100 ml of double creme is added to the mixture and cooked for another 5 mins until the pudding thickens. Served chilled with fresh diced mango, crushed pistachios garnished with a mint leaf. Heaven in a bowl!!