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Dessert
Recipes - Italian Summer Rice
Ingredients
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450 ml/2
cups milk
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350 g/12 oz/1 1/2
cups arborio or other
risotto rice
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60 ml/4 tbsp caster (superfine)
sugar
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15 g/1 tbsp unsalted (sweet)
butter
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1 eating (dessert) apple, cut
into chunks
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1 firm but ripe banana, cut
into chunks
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225 g/8 oz/2 cups strawberries,
hulled and cut into bite-sized pieces
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Juice of 2 lemons
Method:
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Place the milk in a saucepan
and bring to the boil. Add the rice, reduce the
heat, cover and simmer for 15-20 minutes until just
tender.
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Stirring occasionally and
adding a little more milk if necessary as the
mixture will be very thick.
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Meanwhile, place 15 ml/1 tbsp
of the sugar in a small pan with 45 ml/3 tbsp water.
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Bring to the boil and cook
until golden. Pour into a large, deep ring mould
(mold) and tilt to coat the base.
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When the rice is cooked, remove
from the heat and stir in the butter and remaining
sugar. Spoon into the mould and smooth the surface.
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Place in a roasting tin (pan)
containing enough boiling water to come half-way up
the sides of the mould.
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Bake at 180°C/350°F/gas mark 4
for about 20 minutes or until golden on top. Remove
from the oven, cool then chill.
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Meanwhile, mix the prepared
fruits with the lemon juice. Chill. Loosen the edge
of the rice ring with a sharp knife.
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Turn out on to a serving plate.
Spoon the fruit into the centre and serve.
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Dessert Recipes -
Italian Summer Rice
