- 4 cups full cream milk
- 1/2 cup medium-grain rice
- 1 + 1/2 cups of water
- 1/4 tsp salt
- 1/2 cup caster sugar
- 2 tbs heaped tbsp cornflour
- 1 Vanilla bean or 1 tsp vanilla bean paste
- Traditional topping option Greek Cinnamon to dust the top Or
- Lotus Biscoff topping with Biscoff biscuit crumb.
- 1/2 cup melted biscoff
- 5 Lotus Biscoff biscuits
- Pour onto top of cooled puddings and crushed biscoff biscuits
- Garnish : with dried rose petals/ edible flowers
- Lightly rinse rice before adding it into the pot with boiling water. Add salt and mix.
- Cook rice on low will the water has almost been absorbed.
- Whilst you are waiting for the rice to be cooked, start on the milk mixture.
- In a large non-stick pot add the milk – retaining 1/4-1/2 cup of milk.
- Add the sugar with the milk and use a whisk to mix well and dissolve the sugar.
- Bring the milk up to almost boiling and then add to the rice.
- Add vanilla paste or use a knife to slice your vanilla pod and add it into the mixture.
- Use a wooden spoon to stir well, keep stirring like you would a risotto on low heat for 20 mins.
- With the milk that you have kept aside add the cornflour and mix well. Add to the rice mixture slowly and mix.
- Cook on low-medium heat for a further 5-8 mins till it has thickened.
- Ladel in pudding into bowls/ cup of choice and refrigerate once cooled.
- Add topping of choice (cinnamon or biscoff).
- Serve this warm or at room temperature. Serves 5 in these small terracotta pots.
