500ml almond milk, or milk of your choice, plus more if needed
90g Arborio or pudding rice, white or brown
Pinch of salt
1 tsp almond extract
1 tsp vanilla extract
Pinch of ground cardamom
Natural sweetener (a few tbsp mild runny honey or a couple of tsp liquid stevia), to taste
To serve, 2-3 serves
Segments of blood oranges, Seville oranges and grapefruit
Pomegranate molasses, to drizzle
Sliced or chopped almonds
Fresh mint, finely chopped
Put the milk in a saucepan with the rice and salt, and bring to the boil. Reduce the heat to a simmer and cook the rice for about 40 minutes, until thick and creamy, stirring regularly and topping up with milk as necessary, making sure it never gets dry.
With five minutes to go, stir in the almond, vanilla and cardamom and add some sweetness to taste. Taste as you go so as not to overpower the other flavours.
Serve immediately, topped with the slices of fruit, a drizzle of pomegranate molasses, sliced almonds and a scattering of mint.