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Instructions
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Bring the water to the boil and add the risoni, stirring all the time until the water is absorbed.
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Add the milk, sugar and vanilla bean paste into a saucepan and gently heat.
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Add the risoni, bring to the boil, then reduce the heat and simmer for 8-10 minutes, or until the risoni is tender.
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Add the cream and stir well.
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Serve with poached cherries and some syrup Poached Cherries: Method:
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Place water, sugar, cinnamon and vanilla bean and seeds in a saucepan and stir over medium heat until sugar dissolves, then boil for 5 minutes.
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Add the prepared cherries to the poaching syrup and cook for another 2 minutes.
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Cool in the syrup, refrigerate ready to serve. The poached cherries will keep for 1-2 days.
