Dessert Recipes - Melon and Rice Delight

Ingredients

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 450 ml/2 cups milk

• 45 ml/3 tbsp caster (superfine) sugar

• 15 ml/1 tbsp cinnamon

• 2 ripe cantaloupe melons

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Method:

1. Cook the rice in boiling water for 10 minutes. Drain and rinse with cold water. Drain again.

2. Bring the milk to the boil, add the rice and simmer for 8 minutes until tender. Remove from the heat and leave to cool.

3. When cold, stir in the sugar and cinnamon. Cut the melons in half, scoop out the seeds and discard.

4. Scoop out the flesh in bite-sized pieces, or use a melon bailer. Place the shells on a plate.

5. Stir the melon flesh into the rice. Pile into the shells and chill before serving.