I was introduced to this method of making rice pudding a few years ago. Even without the whole milk or cream it is seriously creamy and is a great pudding fix when you are feeling like something sweet. I have since often made rice pudding this way, as it is also much quicker than the more traditional baked version.
650ml whole milk
100ml double cream (or use extra milk)
100g short grained rice such as pudding or risotto rice
1 ½ tbsp golden caster sugar
1 vanilla pod scraped or 1 tsp vanilla extract with seeds
Chopped pistachio nuts or grated chocolate for the top
1. Put all the ingredients into a pan with 100ml water and bring up to the boil.
2. Then turn down to a gentle simmer and cook for about 30 minutes or until the rice is tender. You might need to add a little extra milk if it thickens too much at the end.
3. Top with the pistachio nuts or chocolate before serving.
This recipe can be found in The Foolproof Freezer Cookbook.