MKR Recipes Episode 13: Anne and Maree’s Spiced Rizogalo with Berry Compote

Ingredients

Fresh berries, to serve

Ground cinnamon, to decorate

Rizogalo

220g white Arborio rice, washed

1l milk

80ml thickened cream

120g caster sugar

1 cinnamon stick

1 tsp vanilla extract

Berry Compote

500g mix berries

1 vanilla bean, seed scraped

55g caster sugar

2 tbs lemon juice

Method

To make the rizogalo, place the rice in a large saucepan and cover with water. Bring to a boil. Simmer for 5 minutes. Drain.

Stir milk, cream, sugar, cinnamon stick and vanilla in a large, heavy-based saucepan over a medium heat until sugar dissolves.

Stir in rice and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until rice is tender and mixture is soft and creamy. Remove from heat and cool to room temperature. Divide among serving glasses.

To make compote,