Hmmm....I wonder if there is a market for a ice-cream machine that can heat things up whilst churning away to make the perfect risotto.

I do make some baked rice dishes though - try this one...
Ingredients (serves 6)

* 1kg diced lamb
* 180g (2/3 cup) natural yoghurt
* 3 garlic cloves, crushed
* 2 tbs finely grated fresh ginger
* 2 long fresh green chillies, halved, deseeded, thinly sliced
* 1 tsp garam masala
* 1/2 tsp ground turmeric
* 1/2 tsp chilli powder
* 1/2 tsp ground cardamom
* 1 tsp salt
* 400g (2 cups) basmati rice, rinsed, drained
* 60g ghee
* 2 large brown onions, halved, thinly sliced
* 1 x 7cm cinnamon stick
* 2 tbs fresh lemon juice
* 500ml (2 cups) milk
* 1/4 tsp saffron threads
* 1/3 cup firmly packed coarsely chopped fresh coriander
* 130g (1/2 cup) natural yoghurt, extra, to serve

Method

1. Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, cardamom and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
2. Bring a saucepan of salted water to the boil. Add rice and bring to the boil. Remove from heat. Drain. Rinse under cold water. Drain well and set aside.
3. Melt ghee in casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until golden brown.
4. Add the lamb mixture and cinnamon stick. Spread rice over the lamb mixture. Add the lemon juice. Combine the milk and saffron in a jug and pour over the rice. Increase heat to high until it comes to the boil then Cook, covered, for 10 minutes. Then remove to the oven @ 170 and cook, covered, stirring occasionally, for 1 hour. Remove from heat and gently stir to separate the grains.
5. Spoon biryani among bowls. Sprinkle with coriander.