100g Arborio rice
40g caster sugar
1 vanilla bean, seeds scrapped
Pinch of cinnamon
450ml almond milk
1 punnet of strawberries, hulled and halved
1 punnet of raspberries
2 tbs. icing sugar
1 tbs. brandy
1/3 cup pistachio, toasted and finely chopped
- Melt the butter in the bowl with the mixer on Speed 2 at 130°C for 30 seconds, then add rice, vanilla, cinnamon and sugar and cook for a further 2 minutes. Add 400ml of almond milk and start the slow cook P3 program without the stopper. Now add the remaining milk and start the slow cook P3 for a further 10 minutes.
- While the rice is cooking, place the berries in a bowl with the icing sugar and brandy and toss together. Leave at room temperature for 10-15 minutes to macerate. Once the rice is cooked, portion into bowls or decorative glasses and top with berries, some of their juices and the pistachios.