James's
Red Berry Rice Breakfast
4 1/2 cups water
1 cup uncooked arborio or medium grain rice
1 cup half-and-half
1/2 cup sugar
2 teaspoons vanilla extract
1 cup fresh raspberries
1 cup sliced fresh strawberries
Heat water in 2-quart saucepan over medium heat until it comes to a simmer.
Reduce heat to low and keep warm. Meanwhile, combine rice, half-and-half, sugar
and vanilla in large saucepan over medium heat; cook 1 minute. Increase heat to
medium-high; stir in 1 cup water. Cook uncovered, stirring frequently, until
water is absorbed. Continue stirring and adding water, 1 cup at a time, allowing
each cup to be absorbed before adding another. Cook until rice is tender and
mixture has a creamy consistency, approximately 25 to 30 minutes. Remove from
heat; stir in raspberries and strawberries. Continue to stir until risotto is
light pink, about 1 to 2 minutes. Serve immediately.
Far too noisy, my dear Mozart. Far too many notes.
- Emperor Ferdinand of
Austria