100g/3½oz arborio rice
250ml/9fl oz lactose/dairy free milk
2 tbsp maple syrup
1 tbsp cocoa powder
pinch ground cinnamon
icing sugar, to dust
Place the rice and lactose free milk into a heavy-based pan and bring to a simmer.
Stir in the maple syrup, cocoa powder and cinnamon and cook over a low heat for 10-12 minutes, or until the rice is tender.
Spoon the 'risotto' into a small bowl, packing it in tightly. Invert the cup onto a plate and remove the cup. Dust with icing sugar to serve.
Recipe adapted from: Good Food