This easy Indian rice pudding recipe from Waitrose can be made a day ahead.
Pour the milk into a heavy-based non-stick pan along with the cardamom pods, saffron and rice; slowly bring to the boil .
Lower the heat and simmer for about 40 minutes, stirring often to prevent the rice from sticking to the bottom of the pan, until the milk is reduced by about half.
Mix in the sugar, 35g almonds and a pinch of salt; transfer to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
Remove the cardamom pods, then cover and chill in the fridge for at least 4 hours or overnight. Serve topped with the remaining almonds.