- Preheat oven to 150°C/130°C fan/gas mark 2.
- Put the rice into a shallow baking dish with the cardamom and citrus zest. Add the coconut milk and mix gently.
- Cover with foil and bake for one hour, stirring occasionally to ensure the cardamom is well buried to release as much flavour as possible. After an hour, uncover the dish then cook for 30–45 minutes more, or until the rice is soft.
- Serve warm or at room temperature.
Tip: This recipe is dairy, gluten, wheat, soya, egg and nut free. As an alternative, try adding fresh berries to the rice while it cooks.