In two-quart saucepan over medium heat, heat the water until it reaches a simmer. Reduce heat to low. This step is just to have hot water on hand.

Now, take a large saucepan and place it over medium heat. Combine the rice, half-and-half, sugar and vanilla in this pan and cook for 1 minute - stirring gently.

Increase the heat to medium-high and stir in 1 cup of the hot water. Stirring frequently, cook until the water is absorbed.

Continue stirring, adding water 1 cup at a time - allowing each cup to be absorbed before adding the next.

Cook until rice is tender and the risotto has a creamy consistency - about 25 to 30 minutes.

Remove from heat and stir in raspberries and strawberries.

Stir gently until risotto is light pink - about 1 minute.

Serve warm.


I had this (or something very similar) on a cruise ship once. It's one of my favorite hot cereals ever!

Mr Breakfast would like to thank poptart for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From nice2eat

Rating (out of 5):

I have picky teenage eaters and they loved it!

Comment submitted: 9/5/2011 (#12877)



From bambi on ice (Team Breakfast Member)

Rating (out of 5):

Being a dairy free person, I did this with coconut cream but it was sooo good - healthy hot and creamy breakfast!

Comment submitted: 6/30/2010 (#10800)



From ilovebreakfast

Rating (out of 5):

This is one of my absolute favorite breakfasts! I found the recipe here.

Comment submitted: 9/8/2009 (#8666)

---