Vanilla chilled risotto

Name: Vanilla chilled risotto
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 900 mL (11⁄2 pints) whole milk; 1 split vanilla pod; 75 g (3oz) risotto rice; 40 g (11⁄2oz) caster sugar; 200 mL (7fl oz) double cream

This easy vanilla chilled risotto recipe is a delicious alternative to the more traditional rice pudding. Best served with our orange poached peaches.

By The Good Housekeeping Cookery TeamPublished: 17 August 1999

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Peach, Fruit, Produce, Peach, Natural foods, Local food, Nectarine, Ingredient, Still life photography, Sweetness,

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Yields:

Cook Time:

40 mins

Total Time:

40 mins

Ingredients

900 ml (11⁄2 pints) whole milk
1 split vanilla pod
75 g (3oz) risotto rice
40 g (11⁄2oz) caster sugar
200 ml (7fl oz) double cream

Directions

1. Step 1
  In a large pan bring 900ml (11⁄2 pints) whole milk with one split vanilla pod slowly to the boil. Stir in 75g (3oz) risotto rice, reduce the heat and simmer gently for about 40min, stirring from time to time, until the rice is soft and most of the liquid has been absorbed. You might need to add a little more milk during the cooking time.
2. Step 2
  Stir in 40g (11⁄2oz) caster sugar, remove the vanilla pod and set aside to cool. Stir 200ml (7fl oz) double cream into the cooled mixture, pour into a large bowl, cover and chill.
3. Step 3
  Sprinkle with a little ground cinnamon and, if you like, serve with the orange poached peaches.
4. Step 4
  Prepare ahead: Complete the recipe, but don’t sprinkle with cinnamon; cover and chill.
5. Step 5
  Freeze ahead: Complete the recipe but don’t sprinkle with cinnamon, then pack and freeze.
  
  To serve: Thaw overnight at cool room temperature. Complete the recipe.
  
  Try more of our favourite vanilla recipes
  
  Fresh vanilla custard
  
  Easy vanilla ice-cream
  
  Vanilla bread pudding
  
  Vanilla panna cotta with mulled wine fruit
  
  Vanilla custard pots with pistachio and almond brittle

Per Serving:

Calories: 365

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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