Recipe: Megan Coupland, Red Kitchen | Photography: Ashlee deCaires

Vialone Nano is classed as a ‘semi-fine rice’. This describes the size of the grain, making it small and oval, which makes a creamier risotto, perfect for desserts. We don’t make rice pudding in our house, we make a vanilla risotto. This means we can also have it for breakfast with berries. I make this and keep it in the chiller, heating as I need it. The boys have a coupe of hot vanilla risotto drizzled with runny cream for pudding, or with berry compote or fresh fruit for breakfast.

¾ cup Vialone Nano rice
2 tsp butter
900ml whole milk
1 tsp vanilla powder
¼ cup brown sugar or maple syrup
½ cup cream

Melt the butter in a saucepan and add the rice. Gently fry for 2 minutes. Keep stirring as you do not want the butter or the rice to colour.

Add the brown sugar, vanilla and 300ml milk. Stir at a gentle simmer till the milk is almost absorbed.

Add the rest of the milk in batches. You do not need to keep stirring at this stage, but you will need to stir as you add the milk and enough to prevent it sticking to the pan. Ensure your risotto has plenty of moisture, as it will keep absorbing as it rests and cools. This process will take approximately 1 hour at a very gentle simmer. After adding the last of the milk, bring it back to a simmer, turn it off and put a lid on and let it rest for 10 minutes.

Stir in ½ cup cream and serve, or put in a container in the chiller and heat as required.

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