Riso e Latte con Frutti di Bosco

Creamy Rice with Forest Berry Fruit

2/3 cup (120 grams) riso originario (this is short grained, but not as
prized as some others.)
Feel free to use other kinds of rice, but not parboiled
1 pint (500 ml) low fat milk
2 vanilla beans (if you must, use 1 teaspoon vanilla extract)
2 tablespoons acacia or similar delicate honey
1/3 cup plain low fat yogurt
6 ounces (150 grams) mixed forest berry fruit
A few thin strips of orange zest trimmed form an organically grown
orange or lemon

Heat the milk in a nonstick pan with the vanilla beans, and when it
comes to a boil add the rice. Cook, stirring occasionally, for about
15 minutes. Stir the honey into the rice, and then the yogurt, let the
mixture cool, and chill it briefly in the refrigerator.
Look over the berry fruit set aside the prettiest examples of the
various kinds (select at least a third of the fruit). Use the
remaining fruit to line the bottoms of 4 high-sided serving bowls
(transparent glass will make for a pretty presentation). Divide the
rice mixture among the bowls (discard the vanilla beans when you find
them), arrange the prettier fruit over it, decorate the cups with the
citrus zest, and serve. Serves 4.

"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


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