Creamy Breakfast Rice Pudding

1. 1

   In a large pot on a medium heat, bring your milk, sugar and vanilla extract to the boil then add your rice. Bring your rice to the boil and then turn the heat down immediately and cook your rice for 30 minutes on a slow simmer. Keep stirring to ensure the milk does not burn.

2. 2

   While your rice is cooking, seperate two egg yolks into a seperate large bowl and whisk together. Once your rice is cooked, add a tablespoon of your cooked pudding to the egg yolk and mix together quickly. Repeat this step 6 times.

3. 3

   Add the egg yolk mix and cream into the large pot with your pudding and simmer for an additional 5 minutes on a low heat.

4. 4

   Transfer your rice pudding to a large bowl and dust with cinnamon. Serve on its own or with toppings of your choice such as fresh berries or prunes. This dish can be eaten hot or cold.

* Per serving · 4 servings · Values may vary.