Vanilla Rice Pudding

Melt the butter in a large saucepan. Add the rice and stir to cover in butter. Turn of the heat.

Add 250 ml water and leave to stand for 30 minutes.

Mix the remaining water, milk, brown sugar, vanilla and salt together in a separate saucepan and bring to a slow boil.

Return rice to the heat and bring to the boil. Lower heat and start adding laddlefuls of the milk and sugar mixture to the rice while stirring continuously.

Stir until the rice becomes soft but is still firm and all the liquid is absorbed.

Break up the cream cheese with a fork and mix in.

Serve topped with cinnamon sugar.

HINTS & TIPS:

• Add 125 ml sultanas or raisins or 60 ml mixed citrus peel to the rice when frying in butter.
• Add 80 ml cocoa powder to the milk mixture for a chocolate variation.