The joys of rice pudding are unfortunately no longer widely celebrated  but this was one of my favourite desserts while I lived in Sweden and  it’s the perfect sort of warm dessert for cold winter days.

Serves 4
200g pearl rice (Pudding rice)
a pinch of salt
1 tablespoon of butter
1 litre full-fat milk
4 tablespoons vanilla Sugar, plus extra to serve
1/2 tsp ground cinnamon, plus extra to serve
whipped Cream, to serve

Add the rice, 250ml (81/2fl oz) water, salt and butter to a large saucepan, then cover with a lid and place over a high heat.

Bring to the boil then reduce the heat and simmer for 10 minutes or until the water has been absorbed and the rice is cooked.

Pour in the milk and add the vanilla sugar and cinnamon.

Stir through to combine then return the mixture to the boil and again reduce the heat and simmer slowly for about 25–35 minutes or until you have a creamy rice pudding consistency but the rice still has a little bite to it.

Serve straight away or pour the rice pudding into a ceramic dish and allow to cool before covering and popping it in the fridge until chilled.

Serve big hearty spoonfuls of the chilled rice with an extra sprinkling of sugar and cinnamon and big dollops of whipped cream.