Jersey Milk Rice Pudding with Mango and Cardamom

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy.

In a saucepan, combine the Jersey milk, rinsed basmati rice, sugar, and crushed cardamom pods.

Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.

Reduce the heat to low and continue to simmer, stirring frequently, for about 25-30 minutes, or until the rice is cooked and the pudding has thickened to your desired consistency. The rice should be soft and the mixture creamy.

Stir in the ghee (if using) and the diced mango. Cook for another 2-3 minutes until the mango is slightly softened and warmed through.

If using saffron, stir in the saffron-infused milk.

Remove from heat and let cool slightly before serving. Garnish with chopped pistachios (optional). Serve warm or chilled.