150ml thickened cream
150g Arborio rice
½ tsp. orange blossom water
1 vanilla bean
200g caster sugar
1 handful of whole almonds, chopped
1 handful of pistachios, chopped
½ cup glace cherries, chopped
A pinch of salt
Place rice in a saucepan and cover generously with water. Bring to the boil and cook for three minutes. Drain.
In another saucepan bring the milk and cream, scraped vanilla and orange blossom water to boil then reduce the heat. Add the drained rice. Cook on a low heat for 20 minutes and stir as often as possible to avoid burning. Add the sugar and cook for a further five minutes stirring regularly.
Make a caramel by dry melting the 200g of caster sugar in a pan. Add the almonds, pistachios, glace cherries and a pinch of salt to the hot caramel. Mix and then pour over a tray lined with baking paper. Allow to set until it hardens. Break and crush toffee until chunky crumbs form.
Portion rice pudding into individual bowls and then sprinkle over the nut and fruit crumbs.