- 1 ½ T instant coffee granules
- 1 vanilla pod, spilt
- 100 g risotto rice
- 2 cups milk
- 50 g brown sugar
- 2 T butter
- 1 cup cream, plus extra for serving
- Woolworths espresso, for serving
- 25 g white chocolate, finely grated, for serving
Place the instant coffee in a nonstick pan with 1 cup water and the vanilla pod. Bring to the boil.
Add the rice, turn off the heat and soak for 5 minutes.
Return the rice to a low heat, add the milk and cook very gently, stirring occasionally, until the rice is tender.
Add the sugar, butter and cream and cook over a low heat, stirring for a further 5 minutes. Remove the vanilla pod.
Serve with extra cream, a shot of espresso and finely grated white chocolate.
Cook's note: Sure, it’s dessert, but you’re going to want to eat it for breakfast. Served hot or cold, it’s spectacular.