Orange cardamom rice pudding with dulce de leche

SERVES 4

The first time I had rice pudding with dulce de leche, the marvel of a milky caramel, I was in Paris and I thought my world could not get any better. Well, here I am imbuing the rice with orange and cardamom and let me just say, this has taken it up another notch!

3 cups standard milk

3 tbsp caster sugar

6 whole cardamom pods,

lightly crushed

Finely grated zest and juice

of 1 orange

2 tbsp butter

5 tbsp risotto rice (arborio

or carnaroli) whipped cream, ½ cup store-bought dulce de leche, 2 tbsp chopped orange rind, to serve

1 Place the milk, caster sugar, cardamom pods and orange zest in a saucepan, bringing to a gentle simmer. Remove from the heat and let stand to infuse for 15 minutes.

2 Melt the butter in another medium saucepan and add the rice. Toss together so rice is coated. Add the orange juice and cook gently for 2-3 minutes.

3 Pour infused milk over and bring to a gentle simmer. Cook for 20 -25 minutes, stirring occasionally, until thick, creamy and the rice is al dente.

4 Serve with whipped cream, dulce de leche and orange rind.