This is an old favourite with a fragrant Middle Eastern twist.
Preheat the oven to 160℃ (320℉). In a saucepan heat 3 cups of milk and 1 cup of cream with a cinnamon stick, 3 strips of orange rind, ¾ of a cup of caster sugar, a teaspoon of vanilla paste and a generous grating of whole nutmeg. Heat to a simmer then pour into a casserole dish. Add ¾ of a cup of arborio rice, a teaspoon of orange blossom water (available in Middle Eastern stores) and 3 egg yolks and mix well. Bake until set and browning. Serve warm scattered with pomegranate seeds.
michelle picker cooks 