Suhour recipe of the day: saffron rice pudding

Serves 4 | Preparation/ cooking time: 1 hour | Difficulty: easy | Cannot be frozen

Ingredients

For the rice

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.