Slice the avocado in half, then remove the seed and peel the skin off or use a tablespoon to scoop out the soft avocado meat. Add it to a large saucepan and pour in the cream (or coconut milk).

Stir and then pour in the caster sugar.

Place the pan over medium heat and bring the cream or coconut milk to a gentle simmer. Stir very regularly until the avocado has kind of fallen apart. Then pour in the rice and season with a tiny pinch of salt and cinnamon.

Stir the ingredients well and put a lid on the pan. Simmer the rice for 12 to 15 minutes or until soft. The rice pudding will become quite sticky, make sure it doesn't burn.

In the end take the pan off the heat and then add the crushed salted pistachios and the freshly chopped mint.

Stir well and check the seasoning. Add extra sugar to taste if necessary. Scoop the rice pudding into bowls and serve lukewarm.