12 December 2012,03:58 by

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Serves :

Preparation Time :
1 hour

Preparation Method :

  • Place the milk and crushed saffron in a non-stick saucepan and bring to the boil. Stir in the rice and cinnamon stick, reduce the heat and simmer very gently, uncovered, for 25 minutes, stirring frequently until tender.
  • Remove the pan from the heat and discard the cinnamon stick from the rice mixture. Stir in the sugar, raisins and apricots, then beat in the egg, cream and diced butter.
  • Transfer the mixture to a greased ovenproof pie or flan dish, sprinkle with the almonds and freshly grated nutmeg, to taste. Pre heat the oven: 160°C / 325 °F / gas 3. Cook in the preheated oven for 25-30 minutes or until mixture is set and lightly golden. Serve hot.


  • 500 ml creamy milk
  • Several pinches of saffron strands, finely crushed
  • 60 grams short-grain( pudding) rice
  • 1 cinnamon stick 
  • 50 grams granulated sugar
  • 50 grams seedless raisins or sultanas
  • 30 grams ready-soaked dried apricots, chopped
  • 1 egg, beaten
  • 100 ml single cream
  • 1 tablespoon butter, diced
  • 2 tablespoon flaked almonds
  • Freshly grated nutmeg, for sprinkling 

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