Instructions: Reserve 250ml (8fl oz) of the coconut milk to be used later. Put the rest of the coconut milk in a saucepan with the rice, and the salt and cinnamon stick and bring to the boil.

Simmer slowly for 10 minutes, then add the sugar. Continue to simmer, stirring it often, until the porridge is thick. The whole cooking time will be 50-70 minutes.

Pour the porridge into a bowl, and discard the cinnamon stick. Serve warm or chilled, like rice pudding.

Warm the reserved coconut milk with a large pinch of salt in a saucepan for a few seconds, and then serve with the rice.

Alternatively, you can serve it with single cream.

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