You can prepare this dish a day ahead and either serve cold or reheat in individual buttered moulds.
Put the milk in a trustworthy pan and bring to a slow boil over a low flame. While this is happening carefully split the vanilla pod lengthways and with the tip of the knife scrape the seeds out. Whisk these into the heating milk and add the emptied pod. Put the sultanas to soak in the brandy or grappa.
When the milk reaches boiling, add the cream and the rice then turn the flame up to medium. Cook, stirring almost continuously, for 20 minutes. Then add the sugar, a pinch of salt, the cinnamon and the nutmeg. Turn the heat down to low, then stir and cook slowly, stirring occasionally, for a further 20 minutes.
Now add the pine nuts, the soaked sultanas and the grated zest of the lemon. Mix thoroughly and allow to cool off the heat. If not using soon transfer to a container and refrigerate.
Delicious as this rice is, it needs something more (like the spoon of jam in English rice pudding). My favourite would be the Caramelised Orange Salad overleaf.
© 1996 Alastair Little. All rights reserved.