- 2 cups milk
- cup castor sugar
- cup orange rind
- 1 vanilla bean
- 1/3 cup arborio rice
- cup double cream
- cup toasted and finely chopped pistachios
- cup finely chopped mint
- 1 cup sugar
Bring milk to boil with sugar, half of the orange rind, the vanilla bean and a pinch of salt. Add the rice, lower heat and cook gently for about 25 mins. Remove the vanilla bean, slit open and remove seeds. Fold back into rice. Allow to cool slightly then fold through cream, mint and pistachios. Serve garnished with candied zest.
For candied zest bring 1 cup of sugar to boil with 1 cup of water. Allow to boil for approx. 10 minutes and then add remainder of orange zest. Cook a further 5-10 mins.
Remove from heat and cool before garnishing.