Diwali dreams

Diwali, the ‘Festival of Lights’ is a pan-Indian, five-day celebration that coincides with the Traditional Pure Basmati harvest, which this year it falls on 23rd October (the dates vary according to the lunar calendar).

It symbolises the triumph of good over evil, and is enjoyed with gifts, fireworks and long, sumptuous, elaborate feasts where desserts and sweets - often perfumed with sweet spices like cardamom and nutmeg, and studded with nuts and raisins – play an important role.

Everyone can join in Diwali and use the occasion as the perfect excuse to create an exquisite meal with Tilda Pure Basmati Rice. This unique rice is famous for its tantalizing flavour, magical aroma and delicate fluffy texture - and it’s so easy to use. With Tilda – affectionately known as the ‘Prince of rice' - you are guaranteed the best results every time, and at only 30p a portion, it’s good value for money. For those wanting a fast cook option Tilda Steamed Basmati Rice recipes are delicious and take only 2 minutes in the microwave or 3 minutes in the wok.

If you don’t think you’re up to creating crisp ‘poories’ (deep-fried poppadam-like breads) or 'ghugara' (crescent moon-shaped pasties, stuffed with fresh coconut, raisins, nuts and spices) you’ll definitely have no trouble with this simple, traditional pudding, which is full of light flavours and contrasting textures.

Lemon & Cardamom Rice Pudding

Preparation time: 10 minutes
Cooking time: 30-35 minutes
Serves 3-4

Ingredients:

100g Tilda Pure Basmati Rice
350ml Full-fat milk
1 Cardamom pod, gently bruised
1/2 Vanilla pod, split lengthways
90g Caster sugar
1 egg yolk
60ml Double cream
Finely grated zest 1 small unwaxed lemon, plus a little extra to garnish
Generous knob of butter

Preparation

Place the rice in a large saucepan with 200ml cold water. Bring to the boil, reduce heat to low, then cover and simmer gently for 12 minutes or until the water is absorbed.

Pour the milk into a separate saucepan and add the cardamom pod. Scrape the vanilla seeds into the milk with a sharp knife. Heat to simmering point over a low heat and pour over the rice. Add the sugar and cook over a medium heat for 12-15 minutes, until the rice is tender and the milk has thickened.

In a small bowl, beat together the egg yolk, cream and lemon zest. Stir in a large spoonful of the rice mixture, mix well, then add to the remaining rice mixture. Cook over a low heat for 6-8 minutes, stirring all the time, until the pudding is thick and creamy.

Take the pan off the heat, remove the cardamom pod and stir in the butter. Spoon into individual dessert bowls or glasses. Garnish with the extra lemon zest and serve warm.

Diwali is a time for sharing and savouring. Check out the website - tilda.com - for some great-tasting recipes, some of which can be cooked ahead to avoid last minute kitchen dramas.