This rice has a very Eastern feel to it – it is a lovely way to finish a meal. Try serving it alongside a glass of fresh mint tea. It is also very nice served slightly chilled in the summer months – on its own or alongside a little just-poached fruit such as nectarines or apricots.
250g/8oz risotto rice
900ml/1 pints whole milk
1 vanilla pod, split lengthwise
The peel of unwaxed lemon
A little pinch of salt
6-8 cardamom pods
200ml/7fl oz double cream
150g/5oz caster sugar
1 tbsp rosewater
Rinse the rice well under cold running water, then place in a heavy-based saucepan.
Add the milk, vanilla pod, lemon peel, salt and cardamom, bring to a boil and immediately turn down to the lowest possible heat.
Cook, stirring frequently, until the rice is tender but still retains its bite – this should take about 20 minutes.
Now stir in the cream, sugar and rose syrup. Allow to cool slightly before serving.