How To Make Vanilla Rice Pudding

Here is the recipe for "Rice Pudding Vanilla", which uses Indian spices such as cardamom and cinnamon. Any leftover rice pudding can be kept in the fridge for another day, and it can be eaten hot or cold.

Let the kids top their puddings with other healthy treats like fresh berries, flaked almonds or jams as a fun interactive dessert.

Ingredients:

* 120g pudding rice or Arborio risotto rice
* 1.2 liters semi-skimmed milk
* 1 cinnamon stick
* 1/2 tbsp cardamom seeds, finely ground
* 1 vanilla pod
* 1 tbsp sultanas
* 2 heaped tbsp of sugar, extra to taste

Method:

* Place the rice, milk, cinnamon and cardamom in a deep pot and heat gently over a medium heat. Put the vanilla pod lengthwise, scrape the seeds out, and add both to the pot. Stir this well.

* When the rice starts boiling, turn it down and boil it gently for around 25-30 minutes. Stir every now and then until all the liquid is nearly absorbed and rice is just cooked.

* Add the sugar and sultanas and give it another stir. If the rice starts to dry out or starts becoming sticky, add a little more milk to loosen it. Once you have the consistency you want, scoop out and remove the vanilla, cinnamon stick, and cardamom pods.

* Spoon the cooked rice pudding into pudding bowls to serve. Top with a little extra milk or cherries if you wish to, or anything else you can think of!

Enjoy!!!