Creamy Chilled Risotto
900ml/1½ pints/3⅔ cups milk
75g/3oz/⅓ cup risotto rice
3 tbsp caster (superfine) sugar
200ml/7fl oz/¾ cup double (heavy) cream
ground cinnamon to sprinkle
poached fruit to serve
1 Put the milk in a large pan and bring to the boil. Stir in the rice, reduce the heat and simmer gently for 40 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
2 Stir in the sugar and set aside to cool. Stir in the cream and pour into a bowl. Cover and chill in the refrigerator.
3 Just before serving, sprinkle with a little ground cinnamon. Serve with poached fruit, such as peaches or apricots.