4. Stir in the cream, brown sugar, condensed milk and vanilla extract. Continue to simmer gently, stirring frequently, until the rice is very thick and creamy (it should have no "bite" whatsoever), about 20 to 30 minutes. Remove from heat.
6. Move the rice to a medium bowl and cover with plastic wrap pressed flat against the surface (this will prevent a skin from forming). Refrigerate the rice until chilled.
1 cup sugar
1/2 cup water
1 orange peel
1 cup heavy cream
2 tablespoons unsalted butter
1. In a medium saucepan, combine the sugar and water. Bring the mixture to a boil, then reduce the heat and simmer until the mixture caramelizes to a light golden brown. (Do not stir the sugar once it begins to bubble, and brush the sides of the pan with water to keep the sugar from crystallizing — if it crystallizes, you will need to start over.)
2. While the sugar is cooking, combine the orange peel and cream in a small saucepan over high heat. Scald the cream, then remove from heat.
3. When the sugar has caramelized, add the butter and stir slowly with a wooden spoon, being careful not to seize the caramel. Slowly add in the hot cream, being careful of the hot steam.
4. Season the caramel with a pinch of salt, and reserve in a warm place. This makes a scant 1 cup caramel.
Butter, for greasing the sheet pan
1/4 cup whole almonds
3 tablespoons olive oil
Fleur de sel