Two recipes in a matter of days - I wonder if anybody can tell I am on holidays?
This was another one of those absolute gems that we all fell in love with after the first bite. It was creamy, crunchy and had the most incredible flavour thanks to the toasted almonds, vanilla bean and perhaps also the coconut sugar I used in place of regular sugar. The coconut sugar was also responsible for turning the dessert a beautiful light brown colour and I am fairly sure also added to the incredible caramel smell that wafted up at me as the rice was almost finished cooking.
The mixture was supposed to be left to simmer but mine developed quite a decent lumpy skin after about fifteen minutes so I decided to stay and stir it until it was done. It was probably for this reason that it took a bit longer than thirty minutes to cook, maybe closer to thirty five. It's easy to know when the rice is ready because all of a sudden the mixture seems to thicken perfectly.
As I am wont to do, I experienced a complete brain fade as I was finalising the recipe and instead of reserving half of the toasted almonds to scatter on top, the whole lot got tipped in and stirred through. Of course toasting more was not a problem and I was completely fine with the extra nuttiness. I never have flaked almonds in the house and so always replace them with slivered almonds which I love because they provide a fabulous crunch.
Either we are dainty eaters or this recipe is very generous. I halved it and so it should have served four but I could easily have fed six happy people with the amount it made. With a second night of this fabulous dessert looming, I am definitely not complaining!