Stove-top rice pudding

Elegant in its simplicity, flavoured with a traditional bay leaf.

SERVES 6 PREP 10min COOK about 30min

• 25g (1oz) butter

• 60g (2½oz) caster sugar

• 200g (7oz) pudding rice

• 1 litre (1¾ pint) whole milk

• Finely grated zest 1 lemon

• 1 bay leaf

• 1 vanilla pod, split lengthways

• 150ml (¼ pint) double cream

1 Melt butter in a large, heavy-based pan over low-medium heat. Add sugar and cook, stirring, to dissolve, then tip in rice, stirring to coat. Cook for 1-2min until rice has swelled slightly, then pour in the milk and add lemon zest, bay leaf and vanilla pod.

2 Bring to the boil; turn down heat and simmer, stirring often, until rice has absorbed milk and is tender – about 25min. Mix in cream; simmer for 2min.

3 Remove bay leaf and vanilla pod and serve with jam, syrup or dried fruit, if you like.

PER SERVING: CALS 427; FAT 24g; SAT FAT 15g; CARBS 45g