Creamy Rice with Wild Berry Fruit Sauce - Riso e Latte con Frutti di Bosco

In the past a dish like this creamy rice with wild berry fruit sauce would have been strictly seasonal, though now through the miracle of freezing we can enjoy it year round. As desserts go it is quite healthy, about 215 calories per serving. To serve 4:

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

• 2/3 cup (120 g) 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 extract)
• 2 tablespoons acacia or similar delicate honey
• 1/3 cup plain low fat yogurt
• 6 ounces (150 g) mixed forest berry fruit
• A few thin strips of orange zest trimmed form an organically grown orange or lemon

Preparation:

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. Divvy 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.

Yield: 4 servings creamy rice with wild berry fruit sauce.

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