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Ingredients
200g Arborio rice
300g raw brown sugar
Dash of vanilla essence
250g mixed nuts (foodworks mix)
1 litre of milk
100ml cream
Method
Place the nut mix onto a baking paper lined baking tray and dry roast at 180°C for 15 minutes, melt 200g of the sugar with a splash of water to a syrup then remove the nuts from the oven and pour over the bake nuts, set aside and allow to cool.
Pour the milk, remaining sugar, rice and vanilla into a saucepan, bring to a gentle simmer then cook for 15-20 minutes stirring occasionally. (add more milk or water if needed)
Once the rice has absorbed all the milk and has puffed up stir through the cream and serve warm topped with crushed nut praline.
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