Ingredients

• 1 cup - 200g arborio rice
• 3 cups - 100800ml full cream whole milk
• ½ cup - 100 grams white sugar
• 1 vanilla pod
• 3 egg yolks
• 1 good pinch of salt
• ½ cup - 120ml cream
• ½ cup flaked toasted almonds
• Maple syrup to pour on top

Steps

• Step 1

  In a heavy bottomed pot or saucepan, add all the rice plus fill three quarters full of cold tap water, bring to the boil and simmer for two minutes.  After two minutes, strain rice and return to the same pot.

• Step 2

  Add the milk, sugar, salt and vanilla and cook on the lowest heat for 30 minutes. Stir it occasionally so it doesn’t catch on the bottom.  Do not cover.  Once cooked, turn off heat. (If using vanilla pod/bean, split down the middle, scrape all the seeds then add to milk.  Remove pod once rice is cooked)

• Step 3

  Separae the eggs, and use the yolks only.  In a small bowl, mix the egg yolks together with the cream and add to the hot mixture, stir quickly until nicely incorporated.  The egg yolk will cook with the heat and thicken the mixture into a nice custardy mix. (there’s that word again)

• Step 4

  Place the hot pudding mixture into dessert bowls or glasses.

• Step 5

  In a dry frying pan, add the flaked almonds and toast while tossing until brown. Sprinkle over the puddings for texture and as a garnish.

Little Tips

You can also add a little grated lemon or orange zest to cut through the richness.

Marinating dried raisins in orange liqueur or orange juice overnight makes another great version. Just add once rice is cooked. You can also sprinkle a little cinnamon on top.