A traditional, rustic dessert, where Indica Rice is the protagonist.
Place a pot over medium to high heat and simmer the rice for about 20 minutes, drain it and keep the liquid aside.
Add the lemon juice and lemon zest to the rice.
Place another pot over medium to high heat and simmer the liquid from the rice with the sugar until it caramelizes, and add the sheep’s milk, salep, nutmeg and lavender.
As soon as it comes to a boil, remove the lavender, blend in the corn flour and add the rice.
When ready, remove from heat, add the butter, white chocolate and hazelnuts, and mix thoroughly until all the ingredients are completely combined.
Serve in small bowls.