Make Milk rice pudding

Rice pudding is a lovely dessert for winter or summer. This version is served cold with summer berries, but it could be served warm in the cooler months with poached winter fruits.

1.75L milk
3/4 cup (165g) granulated sugar
1 tsp vanilla extract
1 cinnamon stick
Finely grated rind of 1 lemon
220g short-grain rice,
such as arborio
400g mixed fresh or frozen berries

1. Place milk, sugar, vanilla, cinnamon and lemon rind in a large saucepan. Bring to the boil over medium-high heat, stirring to prevent milk solids catching on the bottom of the pan. 
2. Stir in rice and reduce heat to low. Cook, stirring occasionally, for 40-50 minutes or until rice is tender and thickened slightly – the mixture will still be quite wet at this stage.
3. Remove from heat, set aside to cool to room temperature, then refrigerate for 3 hours or until chilled. To serve, spoon rice pudding into bowls and top with mixed berries.

Go with the grain

In Spain, rice pudding (arroz con leche) is traditionally made with calasparra rice, but arborio is a good substitute. Both varieties are naturally dry, which enables them to retain a firm texture, while absorbing large quantities of liquid during cooking.

Recipes & food preparation: Lisa Featherby. Photography: Ben Dearnley. Styling: Amber Keller. Fashion styling: Nicholas Sholl. Hair & make up: Aimee Fiebig.