Creamy Vanilla Rice Pudding

cook 30 mins
  • 125 g (4 oz) pudding rice
  • about 750 ml (1 1/4 pints) whole milk
  • 50 g (2 oz) caster sugar
  • 1 teaspoon vanilla extract or 1 vanilla pod, split
  • 25 g (1 oz) butter
  • Place all the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer gently for 25–28 minutes, stirring frequently and adding more milk if necessary, until the rice is creamy and just tender.
  • Remove the vanilla pod, if using, spoon the rice pudding into bowls and serve immediately.
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