Ingredients

Serves 5

150g short grain rice
600g full fat milk
120g caster sugar
30g cornflour
3 egg yolks
1½ vanilla pod

Method

Place the rice in a saucepan with 300ml of water and cook over a low heat stirring until the rice has absorbed all the water, approximately 10 minutes.

Pour the milk in a second saucepan with half the sugar and warm it through.

Add the warmed milk to the rice and cook out for about 20 minutes, keep a lid on and the heat low and stir from time to time.

Mix the cornflour with a little water so you have a sloppy paste, stir into the rice and leave to simmer lightly for 5 minutes until it thickens. Remove from heat replace the lid and leave to rest for 10 minutes.

Whisk the egg yolks with the remaining sugar and add to the mix, the mix should be between 65-80°C.

Serve at room temperature.