Spiced berry, maple syrup & vanilla risotto

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Preparation info

  • For

    6

    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

This is so incredibly easy to make but also incredibly delicious. It’s also equally tasty when served cold on a hot summer’s day, when berries are at their best, but if you’re making it to serve chilled then reduce the butter to just 20 g. It’s great served with extra berries scattered on top and a dollop of crème fraîche isn’t bad either. I have to say that when I first made this I was a bit surprised I hadn’t done it before. Whenever I’d cooked rice as a pudding I’d always baked it in a dish with plenty of milk, butter, cream and cinnamon and not much else. I have cooked rice pudding in a pot, but always used Bali’s black rice as my starting point. The rice and quinoa porridge is a version of that. However, this recipe was the first time I used white rice cooked in a pot as a dessert. This is also really good made with very ripe diced peaches and nectarines, stirred through about 5 minutes before the rice is cooked.

Ingredients

  • 200 g (1 cup) risotto or paella rice
  • 60 g unsalted butter
  • ½ vanilla bean, split lengthways
  • 4 green cardamom, crushed lightly with the side of a knife
  • 4 cm stick cinnamon
  • 2 cloves
  • 100 g mascarpone
  • 80 ml maple syrup
  • 2 Tbsp icing sugar
  • 120 g raspberries
  • 120 g strawberries, hulled and halved
  • 120 g blueberries

Method

Rinse the rice for 10 seconds in a sieve under warm running water. Place in a medium-sized pot and add 600 ml water, the butter, vanilla and spices. Bring to the boil then simmer for 15 minutes with a tight-fitting lid on. Check to see if the rice is cooked, and when it’s almost ready mix in the mascarpone, maple syrup and sugar, then gently stir in the berries. Put the lid back on, take off the heat and leave for 5 minutes in a warm place. Gently stir it again and it’s ready.