• 200 g (7oz) pearl rice (pudding rice)
  • pinch of salt
  • 1 tblsp butter
  • 1 l (1 3/4 pints) full-fat milk
  • 4 tblsp vanilla sugar, plus extra to serve
  • 1/2 tsp ground cinnamon, plus extra to serve
  • whipped cream, to serve


  • Add the rice, 250ml water, salt and butter to a large saucepan, then cover with a lid and place over a high heat.
  • Bring to the boil then reduce the heat and simmer for 10 minutes or until the water has been absorbed and the rice is cooked.
  • Pour in the milk and add the vanilla sugar and cinnamon.
  • Stir through to combine then return the mixture to the boil and again reduce the heat and simmer slowly for about 25–35 minutes or until you have a creamy rice pudding consistency but the rice still has a little bite to it.
  • Pour the rice pudding into a ceramic dish and allow to cool before covering and popping it in the fridge until chilled.
  • Serve big hearty spoonfuls of the chilled rice with an extra sprinkling of sugar and cinnamon and big dollops of whipped cream.