We had a couple of cups of left-over cooked rice from the curry we had for dinner, so I decided to turn it into a rice pudding. (I like to cook a little extra rice for just this sort of extemporaneous treat.) Cool the rice and tip it into an oven-proof basin, then add a couple of handfuls of raisins and stir them in. Pour enough milk to half fill the basin into a large pan, then stir in two teaspoons of good quality vanilla essence and a couple of tablespoons of sugar (not too much as this should only have a hint of sweetness).
Stir the milk, vanilla and sugar over a low heat until steam starts to appear, then stir in an equal amount of single cream to the milk. Continue stirring and heating until the steam appears again. Pour the warm liquid over the rice until it’s just below the rim of the basin. Dot the top of the pudding with nobs of butter, and place in an oven preheated to 180C. Bake for about 45 minutes and serve immediately. Slices of cold leftover pudding are much appreciated in children’s lunchboxes. You can make something similar with oatmeal, although in this case you pour the warm milk and cream over dry oatmeal.