Arabic rice pudding
Pour the milk and cream into a large pan, add the cornflour and honey and stir until dissolved.
Cook the milk over a medium heat, stirring continuously until it comes to a gentle boil.
Add the rice and bring to the boil, then reduce the heat, cover and leave simmering over low heat for 20 minutes.
Pour the rice pudding into individual cups and let it cool for 1 hour in the fridge.
Garnish with coconut, pistachios and almonds.