Serves 6
60g arborio rice
2 cups organic milk
1 cup low-fat coconut milk
½ tsp ground cardamom
½ tsp ground cinnamon
pinch saffron threads
⅓ cup raw sugar
4 eggs
¼ cup sultanas
pinch nutmeg
1. Preheat oven to 180°C. Cook rice, following packet directions, until tender. Whisk together milk, coconut milk, spices, sugar and eggs. Strain into a jug; stir in rice and sultanas.
2. Pour rice mixture into a 6-cup capacity ovenproof dish or 6 individual ovenproof dishes. Sprinkle with nutmeg.
3. Place in a roasting pan. Pour boiling water in the pan to reach halfway up the sides of the dish. Bake for 40 minutes or until the tip of a knife comes out clean when inserted into the centre. Cool slightly before serving. Serve warm or cold.