1 L semi skimmed milk, plus 60 ml extra
140 g Tastic Risotto Rice
1 cinnamon stick
5 strip lemon zest
1 tsp vanilla extract
2 egg yolks
1 tsp corn-flour
60 g castor sugar
30 g finely chopped unsalted pistachio kernels, to serve
Honey, to drizzle
- Place milk, rice, cinnamon and zest in a large saucepan. Bring to the boil over moderate heat. Reduce heat; simmer, stirring, for 15-20 minutes or until rice is tender - mixture will still be runny. Remove from heat.
- Whisk vanilla, egg yolks, corn-flour, sugar and extra milk in a small bowl. Add sugar mixture to rice; stir to combine.
- Cook and stir rice mixture over low heat for 5-8 minutes or until mixture thickens. Spoon rice into serving bowls - sprinkle with nuts, then drizzle with honey. Serve at once.