Juice the cucumber. (If you’re like me and don’t have a juicer, you can blend it up in a blender, and strain out the pulp through a sieve.) Then, add in the lime juice, sugar, and salt. Stir until the sugar is melted. Pour this into a container and pop it into the freezer overnight until it’s completely frozen.

Rinse the rice 2-3 times to remove the excess starch. Put the milk, butter, jaggery, salt, and masala powder in a small pot or saucepan, and bring it to a boil. Stir until all the sugar has melted, then add in the rice. (It’ll look like there’s a lot of liquid for the amount of rice, but trust me the rice will absorb most of that rich, milky liquid!) Keep this on a simmer for 35-40 minutes, or until the rice is completely cooked through, stirring every few minutes to prevent any rice from sticking to the bottom. Once cooked, remove the pan from the heat and let it cool to room temperature.

Take the frozen granita out of the freezer, and using a fork, scrape at it to get little bits of shaved ice. Once you get enough granita to serve, keep it in the freezer until you’re ready with the serve. Meanwhile, peel and slice up the mango, ready your greek yogurt, and prepare a small sieve to dust the masala powder.

There’s no one right way to serve this really. You don’t have to go (overly) fancy like mine, haha. As long as you have a few spoonfuls of rice pudding, serve it with plenty of mango, and garnish it with a dollop of greek yogurt and a scoop or two of cucumber and lime granita, you’ll be in swavoury-land in no time.