Tom Kerridge rice pudding:
In a saucepan brown 1/3 cup / 66 gm of risotto rice.
Then add the following:
350 ml un-sweetened almond milk.
Stir to cream.
To finish add the following:
450 ml cream.
50 gm burnt butter.
2 tablespoon mascarpone.
Maple syrup to taste.
Vanilla to taste.
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