Saffron scented spanish rice pudding with brandy roasted Kaki Fruit PersiMon® | Foods & Wines from S

Ingredients

• 1 cup of arroz Bomba (Spanish short grain rice), rinsed under cold water
• 1/8 teaspoon Spanish sea salt
• 3 x 5 cm strips orange rind
• 1 x 5 cm long strip of lemon rind
• 1 ground cinnamom
• 1 l whole milk
• 250 ml water
• 1/2 cup of sugar (feel free to adjust if you like your arroz sweeter. At this level, the sweetness is subtle)
• 1 vanilla bean or 1/2 teaspoon of pure vanilla extract
• 1 whole stick of cinnamon (about 7-8 cm long), broken in half, plus one more small piece (about 5 cm long)
• 1 kaki Persimon®
• 1 tsp wild flower honey
• 1 tsp Spanish brandy
• Scant 1/4 teaspoon of Spanish
• Saffron (reduce to 1/8th teaspoon if you prefer a less earthy flavour)
• 1/4 cup of slivered almonds
• 1.76 pint whole milk
• 8.924 fl. oz water
• 4.352 cup whole milk
• 1.057 cup water