Rice pudding

Ingredients

• 4 oz Pudding Rice
• 2 pints Skimmed Milk
• 1 teaspoon of Vanilla Essence

Method

Heat rice, milk, and vanilla in a small saucepan on medium heat, gradually bringing to a simmer, stirring frequently.  

Reduce heat to low and cook for 20 minutes, stirring frequently until until rice is tender and the pudding is thick and creamy.

Stir in extra milk before serving if desired and decorate with dry fruit.  Rice Pudding can be eaten hot or cold.