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10 minutes
75 minutes
85 minutes
- 300ml thin cream
- 220g (1 cup) white medium-grain rice
- 80g (1/3 cup) caster sugar
- 1 large orange, rind finely grated
- 3 tsp imitation rose water essence or 1 tbsp rose water
- 60g (1/3 cup) sultanas
- 55g (1/3 cup) shelled unsalted pistachio nuts, roughly chopped
- Preheat your oven to 150°C.
- Combine the milk, cream, rice, sugar, orange rind, rose water essence, sultanas, and half of the pistachio nuts in a medium bowl, stirring well.
- Transfer the mixture to a 1.25-litre (5-cup) ovenproof dish, stirring well. Bake in a preheated oven for 1 1/4 hours until the rice is tender. Allow it to cool for 5 minutes before serving.
- Portion onto individual serving plates and generously garnish with the rest of the pistachio nuts. Enjoy while still fresh and hot.
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