Velvet Vanilla Sweet Cream Risotto

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.

• Ready In: 2 hrs 10 mins
• Serves: 4

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.