Velvet Vanilla Sweet Cream Risotto |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Okay, so it's a rice pudding, but so delicious! The round, plump risotto grain makes for a lovely texture and the flavour of real vanilla is pretty hard to beat. Ingredients:
600 ml milk |
450 ml double cream |
75 g golden caster sugar |
1 vanilla pod |
100 g risotto rice |
20 g butter |
Directions:
1. Preheat the oven to 150 degrees centigrade.
2. Place the milk, cream and sugar in a pan.
3. Split the vanilla pod and scrape the seeds into the pan, add the pod, then bring to the boil.
4. Remove from the heat.
5. Meanwhile, place the rice in a 1.
6. 75 Ltr pie dish.
7. Remove and discard the pod then pour the hot cream mixture over the rice.
8. Dot the top with butter and bake for 1.
9. 5-2 hours, stirring occasionally, until thick and creamy.
10. Serve warm or chilled.
11. A little extra drizzling of chilled pouring cream is really nice.
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