Making a Stovetop Rice Pudding

Gentle simmering is required for the grains to absorb the milk gradually and acquire a creamy texture. A heavy pan is also essential for the rice to cook evenly, and to prevent scorching. Bring 550 ml milk to the boil, add 115 g pudding rice, 60 g caster sugar and ½ vanilla pod. Simmer gently until thick and creamy, 30 minutes.

Stir often during cooking to distribute the rice in the milk. This will help the rice to cook evenly and prevent it sticking to the bottom of the pan.