Per person quantities
1 handful of pudding rice
about 250ml rice or almond milk
heaped tsp good quality lard or duck fat
a vanilla rooibos teabag - or some vanilla extract
small pinch sea salt
Pop everything in a heavy bottomed pan and bring to the boil.
Take out the teabag and give it a squeeze. Cover the pan and turn the heat as low as it will go.
Cook the rice, stirring occasionally until it is completely tender and has become risotto consistency. Add more milk if needed, or turn up the heat a little to drive off moisture.
Serve in small bowls sprinkled with a little ground cinnamon.