Rice pudding with honey, orange and cardamom syrup IngredientsPudding1 litre full-cream milk75g caster sugar2 broad strips orange rind100g short-grain rice10ml (2 tsp) lemon juice80ml ( cup) fresh cream5ml (1 tsp) orange blossom waterSauceJuice of 3 large oranges (about 200ml)50ml water125ml ( cup) runny honey50g ( cup) sugarSeeds of 8 cardamom pods, crushedZest of 1 orangeChopped pistachios, to serveMethodPut the milk in a saucepan with the sugar and orange rind. Bring to the boil, take the pan off the heat and leave to infuse for 30 minutes. Strain. Put the rice in a heavy-bottomed pan with this milk. Bring to the boil, reduce heat and simmer for 30 minutes. Leave to cool then add the lemon juice and as much cream as you like to achieve the consistency you prefer. Flavour with the orange blossom water and taste - the pudding should be lightly perfumed.For the sauce, put all the ingredients in a saucepan and bring slowly to the boil, stirring. Reduce heat and simmer for 15 minutes. You should end up with about 150ml liquid. Remove from the heat. You can strain it or leave the seeds and zest in. The syrup will thicken as it cools. Serve the pudding warm or at room temperature, with the syrup poured over. The syrup is intense so you don't need much; serve extra in a jug on the side. Scatter pistachios on each pudding. Serves 4-6..