Recipes+
Ingredients
Method
1.Place milk, rice, vanilla, cinnamon and salt in a large, heavy-based saucepan over moderate heat; bring to the boil.
2.Reduce heat to low; simmer, stirring occasionally, 15 minutes, or until liquid has reduced by half.
3.Add cream and 1/2 cup sugar; cook, stirring occasionally, a further 15 minutes, or until rice is tender.
4.Meanwhile, place remaining sugar and water in a separate large, heavy-based saucepan; stir over low heat 5 minutes, or until sugar dissolves.
5.Increase heat. Bring to boil; cook, without stirring, 5-7 minutes, or until a rich brown colour. Remove from heat; allow bubbles to subside.
6.Spoon rice into heatproof bowls. Drizzle With toffee; sprinkle with pistachios.
Use medium-grain rice instead of arborio. This recipe is best made just before serving. When making caramel, while mixture is boiling, dip a heatproof pastry brush in water to brush down any sugar on side of the pan. Work quickly with the caramel or it will set. To make salted caramel, add 3/4 teaspoon sea salt to sugar.
Note
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