Rice Pudding

• 50 g (1¾ oz/¼ cup) short-grain rice
• 500

Cook the rice in a medium saucepan according to the packet instructions. Drain if needed. Heat the milk in a separate, clean medium saucepan, and add the rice when the first small bubbles appear in the milk. Stir for 5 minutes over medium heat, then add the cornflour, diluted in 1 tablespoon water to make a paste, and the sugar. Continue cooking, stirring constantly, for as long as it takes for