Creamed rice is my go-to dessert when there’s nothing in the house and it’s too cold to venture out.
½ (half) cup short grain or risotto rice
3 cups full cream milk
200ml thickened cream
50g caster sugar
1 tsp vanilla
Place rice in medium saucepan with 2 ½ cups water and bring to the boil. Remove from heat, drain and rinse rice under cold water.
Return rice to clean saucepan, add milk, cream, caster sugar and vanilla. Bring to the boil, reduce heat and simmer for about 1 hour until rice is tender and liquid is thick.
Remove from heat and serve.