Melt the butter and 1tbsp of the sugar once it starts to caramalise then add the rice and coat. Heat the milk in a saucepan or the microwave (as I do in a jug) till it's hot. Slowly add milk as you would add stock to a risotto and stir to combine, once the milk is absorbed add more. Once all the milk is absorbed and it is starting to get sticky then add the rest of the sugar, vanilla and cream. Stir to combine take off the heat and leave for 10 minutes so the rice can absorb the rest of the milk/cream and flavours. Serve and dust with a sprinkling of nutmeg if desired. Serves 2 small servings or 1 comfort size portion
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