So I used Felicity Cloake’s perfect recipe, albeit without the double cream… And it didn’t go well.
The milk curdled, I think because of the lemon zest, which I would leave out in the future regardless of this. Perhaps also because of using a cast iron pan, perhaps pushing the temperature too high.
The rice had no body, it had all but disintegrated.
There was no creaminess. Possibly due to the curdling.
The flavour was lovely, the sherry was nice and the spice well measured. Other than the cream everything was exactly as listed in the recipe.
Think I would try something else in the future.