Prep 10 mins
Cook 15 mins
A variation on an old favourite. I assume it has its roots in Italian cuisine, however, the only thing Italian about this one is the Arborio rice used. Anyway, I love it and would like to see what others think. If you know its origins, let me know. Picked this up in my cookery course.
- 100 g alborio short-grain rice
- 80 g sugar
- 1⁄2 liter whole milk
- 1 teaspoon vanilla essence
- 30 g unsalted butter
- 150 ml cream
- 2 egg yolks
- Wash rice under cold water.
- Add milk to saucepan and add sugar and vanilla essence. Bring to boil then reduce to a gentle simmer until liquid is absorbed. Stir frequently to avoid sticking rice to bottom of pan.
- Remove from heat and stir in butter and egg yolks quickly.
- Place in refrigerator.
- When chilled, add cream whipped to a medium peak. Blend completely and spoon into greased cylindrical-shaped moulds. Place in refrigerator for at least six (6) hours but overnight a day ahead brings best results.
- Serve by gently pushing through mould onto serving plate with a small amount of any fruit you like.