Creamy Rice Pudding

For 2 servings

• pudding rice75 g
• milk500 ml
• caster sugar2 tbsp
• vanilla extract1/2 tsp
• Pinch of ground cinnamon or nutmeg, to serve

1. 1

   Put the pudding rice, milk and sugar in a heavy-bottomed pan and stir well.

2. 2

   Bring to a gentle simmer over medium heat, stirring often to stop the rice sticking to the bottom of the pan.

3. 3

   Once simmering, reduce the heat to low. Cook for 35 to 40 minutes, stirring every few minutes, until the rice is soft and the mixture has thickened to a creamy consistency. It will continue to thicken slightly as it cools, so it can look a little looser than expected while still on the heat.

4. 4

   Stir in the vanilla extract.

5. 5

   Spoon into bowls and dust with a little cinnamon or nutmeg before serving, warm or chilled.