Rice Casserole with Vanilla Sauce

For the rice casserole, bring milk to a boil, stir in honey, turmeric, cinnamon and salt.

Pour in rice, cover and cook on low heat for about 12 minutes, stirring occasionally.

Transfer cooked rice to a bowl and preheat oven to 180°C.

Pit dates and cut into strips.

Stir almonds, date strips and grated zest of lemon into rice.

Beat egg and sugar until foamy and mix with the rice.

Melt butter, use pastry brush to line four ovenproof ramekins or muffin tins.

Pour the rice mixture into the muffins and bake in a 180°C oven for about 15-20 minutes.

For the custard, bring milk to a boil, add sugar and stir in custard powder.

Bring to a gentle boil, stirring constantly, for about 1 minute.

Remove from heat.

Turn out rice casserole from ramekins and serve with custard.

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