Thoroughly rinse the rice

Combine all the ingredients except the egg yolks in a medium saucepan.

Cook over medium heat until it reaches the boil. Remove from the heat and set aside for 25 minutes.

Preheat oven to 170°.

Add the egg yolks and stir to combine. Pour rice mixture into a 1 litre capacity ovenproof dish. Sprinkle with nutmeg.

Bake in the preheated oven for 40 minutes. Remove from the oven and set aside for at least 20 minutes before serving. Serve warm.

500ml milk
300ml cream
110g rice  (Aborio)
75g caster sugar
1 tsp vanilla
1g Saffron Threads
Pinch of ground nutmeg
Pinch Cinnamon
20g Raisins
Lemon rind (optional)

3 egg yolks

Nutmeg to sprinkle

As a kid every mum I knew made a great rice pudding. It was probably the most cooked dessert in Australia in the 1960's and 1970's no doubt. But it went by the wayside. It became a baby food so adults shied away and we moved on to creme caramels and souffles.

But my tastebuds never forgot the flavour and texture. So here it is I ressurrect an old comfort food as a modern dessert. The texture remains the same but the flavour and look are now amazing. This is now one of my favourite dinner party desserts. Everyone is really surprised. Firstly, aghast at being served rice pudding and then surprised at how good it actually is.

It can be refrigerated and reheated easily. The texture is a little stronger and the flavours more infused. It might actually be better this way.