I actually served this warm, although the original recipe said cold. I made it on the hop one day, having not tried it before. Instead of the fruit listed below I used fresh fruit: apricots, banana, boysenberries. I think the fruit choice is flexible and entirely up to you.

Ingredients

• 110g pudding rice or risotto rice
• 1.5 pints milk
• 1.5 teaspoons vanilla extract
• can apricot halves in juice, drqined
• 2 medium bananas, sliced
• 150g raspberries

(serves 4)

Place the rice and milk in a non stick pan, bring to the boil, stirring, then simmer gently for 25-30 minutes until the rice is tender and thickened.

Transfer to a bowl, stir in the vanilla, press cling film to the surface of the rice to prevent skin forming. Leave to cool.

to set, divide the apricots between 4 dishes or glasses, add half the cooled rice, then a layer of banana, followed by the rest of the rice.

Top with raspberries and serve