I realise that everyone knows how to make this, but it’s the sort of thing that I forget how much I like, so maybe posting it will remind someone else how much they also like it and they’ll stick it on the menu for dessert this week!

Ingredients

  • 250g short-grain or pudding rice
  • 1l full-fat milk
  • sugar to taste (I think I used a couple of tbsp)
  • single cream (optional)
  • a few drops of vanilla essence

Method

  1. In a heavy-bottomed pan, bring the rice, milk, sugar and vanilla essence to boil, stirring occasionally to stop the rice sticking or clumping.
  2. When boiling, reduce the heat down to a minimum, put the lid on and leave for about 20mins, checking every now and again to give a stir.
  3. After 20 mins, taste to see if the rice is cooked. If not, leave for a bit longer, otherwise remove from the heat and allow to cool.
  4. Once cool, you can mix in some cream (or milk, if you prefer) until you have the consistency you want ie thick and sticky ,or quite thin and runny (this makes it sound rather unpleasant, but actually it’s gorgeous!).
  5. Serve with sugar and cinnamon sprinkled on top!