Recipes

Instructions: Heat the milk with the ginger root till steaming hot in a medium pot.  Cover and set aside. In a Dutch oven heat the oil over medium heat; add the rice and cook, stirring 30 seconds. Add 1/2 cup of the warm milk mixture along with the dried fruit bits, honey and allspice. Cook 2-3 minutes or till the liquid has been absorbed, stirring often. Add the rest of the milk mixture 1/2 cup at a time, stirring till the rice is tender and the risotto as a creamy consistency, about 20 minutes cooking time. Stir in the cream bars, mango, banana and juice; mix well.  Serve in shallow glass bowls with the garnish. Serves 4.

Recipe submitted by:
Roxanne Chan
Albany, CA