serves 4
100g (3½oz/generous ½ cup) flaked pudding rice
800ml (28fl oz/3½ cups) vanilla-flavoured soya milk
1 tablespoon caster (superfine) sugar
1 vanilla pod (bean)
Rice pudding doesn’t have to be reserved for the days when you’ve got hours to bake; this stove-top version is fuss free and ready in just 10 minutes. Flaked pudding rice is the magical ingredient here as it cooks so quickly and recreates a pudding that will take you back to childhood teatimes.
In a large pan, heat the rice, soya milk, and sugar over a high heat for 5 minutes, stirring frequently.
Split the vanilla pod lengthways and scrape out the seeds. Scoop them into the pan and stir through. Reduce the heat to medium and simmer for a further 5 minutes until rice pudding has thickened.
Vanilla seeds scraped from the whole pod give the sweetest flavour. If you don’t have pods available, use a tablespoon of good-quality vanilla paste instead.