|Long grain brown rice||8 Ounce (250 Gram)|
|Skimmed milk||1 Pint (600 Milliliter)|
|Apple juice concentrate||30 Milliliter (2 Tablespoon)|
|Black grapes||4 Ounce, deseeded (125 Gram)|
|Peach/Pear / nectarines||1 , sliced|
|Dessert apple||1 , cored and sliced|
|Banana||1 , peeled and sliced|
|Orange||1 , peeled and cut into segments|
|Melon/Pineapple||4 Ounce, cubed (125 Gram)|
|Almonds flakes||1 Ounce, toasted (25 Gram)|
|Ground cinnamon||1⁄2 Teaspoon|
1. Put the rice, milk and apple juice into a large pan. Bring to the boil, cover and simmer gently for 30-40 minutes.
2. Remove from the heat and stir in the grapes, peach, pear or nectarine, apple, banana, orange and melon or pineapple. Set aside to cool.
3. When cool, put the risotto into one large or four individual dishes. Sprinkle with flaked almonds and the cinnamon.