Rice Pudding

Rice pudding is the creamy, comforting dessert of childhood – it turns out really silky if you cook it slowly and do not rush it.

1. Rinse the rice with cold water, then in a little water, stirring often, cook it half-done, until the water cooks off.

2. Pour in the milk, and start cooking it over a low heat.

3. Stir it often, so the rice does not catch on the bottom of the pot.

4. Cook it until it thickens creamy but still stays soft – the rice should soften completely.

5. At the end sweeten it with sugar, then take it off the heat and rest it, as it thickens further as it stands.

6. Serve it sprinkled with cinnamon to taste.

Tip: If you want a softer texture, stir in a little cold milk before serving – cooled rice pudding sets considerably.