A traditional dish, rich, creamy and filled with subtle flavour, this classic is here to stay.
Place cooked rice, condensed milk, milk, almonds and saffron into a pot.
Heat on the stove over medium heat, stirring to combine.
Simmer for 15 minutes or until thickened, stirring regularly so it doesn’t stick to the bottom of the pot.
Add the cardamom and nutmeg and stir.
Mix well and serve while warm.