Rose and Almond Rice Pudding | Gourmet Traveller

Ingredients

• 300 ml each pouring cream and milk
• Scraped seeds of 1 vanilla bean
• Finely grated rind and juice of 1 orange
• 30 gm butter, coarsely chopped
• 120 gm arborio rice
• 150 ml dessert wine
• 4 egg yolks
• 150 gm raw caster sugar
• 1 tsp rosewater, or to taste
• To serve: flaked almonds, icing sugar and rose petals (optional)
• Rose ice-cream
• 600 ml pouring cream
• 150 ml milk
• 7 egg yolks
• 140 gm raw caster sugar
• 2 tsp rosewater, or to taste