Rice Pudding... mmm... mmm... mmm...

So I know it is a little plain and boring but I love Rice Pudding so I decided to give this one a go.

I didn't use the almond extract or the raspberries, and I refrigerated it until it was cold and had formed a nice skin on the top (the prized possession in my family). It was delicious! And it was so simple...

Place all the ingredients into saucepan and bring to a very gentle simmer: stir every 5 minutes of so until thickened. It took 35 minutes for me but I like mine really thick; 25-30 minutes would have been fine. Oh, and the only reason I didn't add the almond essence was because I found my bottle empty in the cupboard. Consequently, I could perhaps have used a little more vanilla but only if you really like vanilla like I do!

This is the real deal!