Step 1

Measure the rice and place it along with the milk in a large pot on low heat. Don't be tempted to wash it as we need the starch from the rice to thicken our pudding!

Step 2

Gently simmer for 35-40 minutes stirring often (until the rice has swelled) to avoid the rice sticking to the bottom of the pan.

Step 3

Add the sugar, cream, and vanilla to the milk and then cook it for another 35 to 45 minutes, until the rice is really soft and the pudding has thickened.

Step 4

At that stage, if you want to create caramelized skin on your rice pudding, divide it into oven-safe ramekins.

Step 5

Preheat your oven grill to 200° C (390° F).

Step 6

Place the ramekins on a tray and place them under the grill for 10 minutes, until the top of the pudding is nicely caramelized. This will help to create a deliciously caramelized taste. Check constantly to make sure they don't burn.

Step 7

Alternatively, you can serve your rice pudding chilled. Simply divide them into individual serving bowls and let them cool down to room temperature.

Step 8

Sprinkle on some ground cinnamon or chopped nuts before serving.