What you need
- 600g Pauls Vanilla Custard, plus extra to serve
- 1/3 cup arborio rice
- Stewed rhubarb and blackberries to serve
How To Make It
- Pour custard into a medium non-stick saucepan and heat gently over medium-low heat.
- Add rice, reduce heat to low and cook for 20 minutes, stirring.
- Remove from heat and ladle into serving bowls.
- Serve with stewed rhubarb and extra custard.
Note: you can substitute rhubarb and blackberries with any stewed or fresh fruit