Ingredients
125g Arborio rice, rinsed for 5 full minutes until water runs clear
500ml water
pinch sea salt
1 cinnamon stick
750m -1 ltr milk
150ml cream
100g soft light brown sugar
90ml condensed milk
tsp vanilla
tsp orange blossom water
200g crème fraiche
150g toasted, flaked almonds
Caramel
150g sugar
100ml water
tsp sea salt
100ml cream
Method
1. Caramel – put the sugar and water in a pan, boil, don’t shake. As a caramel colour develops around the edge begin to swirl a little. When a golden colour is achieved take off heat and add cream and salt
2. Bring the water, cinnamon to the boil
3. Add the rice, stir well, cook 10 minutes
4. Add the milk. Cook 30 minutes, but stirring intermittently to stop it from sticking
5. Add the cream, sugar, vanilla, condensed milk. Simmer 10 minutes until thickened
6. Take off heat. Add orange blossom. Cover with cling film and cool completely
7. When cold, stir in the crème fraiche, top with almonds and sauce and serve
