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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • ¼ cup pudding rice
  • 1 tin evaporated milk
  • ½ tsp grated nutmeg
  • ½ tsp saffron
  • 2 pints full-cream milk
  • 1 tsp ground cardamom
  • ¾ cup caster sugar
  • ½ cup flaked almonds


  • Soak the rice in cold water for two hours, then drain.
  • Cook it in the two milks in a non-stick pan, stirring continuously. Your wrists will ache.
  • When the rice is cooked, add the sugar and carry on cooking, still stirring madly.
  • Add the saffron and spices, and cook for five more minutes, then add the nuts and take off the heat. Serve piping hot.