Ingredients
- 100 g alborio short-grain rice
- 80 g sugar
- 12 liter whole milk
- 1 teaspoon vanilla essence
- 30 g unsalted butter
- 150 ml cream
- 2 egg yolks
Instructions
- 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.
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