1250 ml milk
1 tsp vanilla extract
½ cup caster sugar
2½ cups Arborio rice
1½ cups Barker's Rhubarb & Red Berry Compote
Toasted coconut threads to serve
Gently bring the milk, vanilla and sugar to the boil stirring continuously.
Place the rice in a heavy based saucepan and add 1 cup (or ladle) of hot milk.
Cook the rice as you would a risotto, by adding another ladle of milk each time the milk is fully absorbed into the rice.
Continue cooking until rice is al dente - the grade of rice will determine absorption so only use as much of the milk as you need.
Stir the cream through the rice and serve in flat bowls.
Serve approximately 1 cup per portion with a spoonful of Barker's Rhubarb & Red Berry Compote in the centre.
Sprinkle with toasted coconut threads.
Also serve a bowl of compote as an accompaniment.
TIP: Vanilla Risotto can be stored in an airtight container in the refrigerator for up to 3 days.