Shopping list
- 225g pudding rice
- 900ml milk
- 150ml of condensed milk
- 75g sugar
- 50 g butter
- 1 vanilla pod
- 150ml double cream
- Berries and mint to serve
1. Place the butter, milk, condensed milk and rice into a pan. Scape the vanilla seeds from the pod to infuse the mixture
2. Place over a gentle heat and cover, stir regularly to ensure the mixture doesn’t catch. Allow to cool
3. Whip the cream before stirring through the cooled rice
4. Serve with summer berries and garnish with mint and a light dusting of icing sugar
