Chilled Espresso Rice Conde with Crunchy Granola

Paul Gayler's espresso chilled rice conde

What you need

  • [   ] 100g Traditional Arborio rice
  • [   ] 75ml thick crème fraiche
  • [   ] 200g punnet fresh raspberries
  • [   ] 75g good quality crunchy granola cereal
  • [   ] 400ml full fat milk
  • [   ] 100g caster sugar
  • [   ] 100ml prepared espresso

Proposed by: Paul Gayler


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How to prepare:

Place the rice, milk, sugar and half the prepared espresso 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, creamy 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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