Serves 4 | Preparation/ cooking time: 1 hour | Difficulty: easy | Cannot be frozen
Ingredients
For the rice
1l whole milk
80g caster sugar
1 tsp vanilla extract
1 generous pinch saffron
180g pudding rice
3 tbsp double cream
1 pinch nutmeg
To serve
2 tbsp soft brown sugar
1/2 tsp ground cinnamon
Method
1. To make the rice, combine the milk, caster sugar, vanilla extract and saffron in a pan. Warm over a moderate heat until boiling, then reduce to a low heat.
2. Add the rice, stir well and continue to cook over a low heat, stirring frequently, until the rice has absorbed the milk and is tender and creamy, 30-40 minutes.
3. Stir in the cream and nutmeg.
4. Spoon the rice into cups. Top with a sprinkle of brown sugar and ground cinnamon before serving.
