CHILLED ESPRESSO RICE CONDE WITH CRUNCHY GRANOLA

Recipe Created By:

Paul Gayler

Serves

4

ready in

30 minutes

difficulty

Easy

What you will need

  • 100g Riso Gallo Arborio Rustico Rice
  • 75ml thick crème fraiche
  • 200g punnet fresh raspberries
  • 75g good quality crunch granola cereal

Store staple ingredients:

  • 4ooml full fat milk
  • 100g caster sugar
  • 100ml prepared espresso coffee

How to prepare:

Place the rice, milk, sugar and half the prepared expresso in a heavy based pan, stir well and bring to the boil.

Reduce the heat to a simmer, cook gently stirring every so often to avoid it catching on the bottom.

cook for 25-30 minutes until the rice is cooked, cream and tender.

remove to a large bowl and allow to go cold, add the remaining prepared espresso coffee, before covering and placing in the fridge to go cold.

To Serve, beat the crème fraiche into the rice, and transfer the chilled rice to 4 serving dishes.

Top each with some fresh raspberries, sprinkle over some crunchy granola and serve.

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