Sushi Rice Pudding

• 100 g (3½ oz) sushi rice
• 800 g (1

Rinse the sushi rice under cold running water until all the excess starch is rinsed away. Place the washed rice in a medium saucepan and add the milk. Cook the rice very slowly over low heat, until all the milk is absorbed and the rice is tender to the bite and rich and creamy. Keep warm at around 35°C (95°F) until required.