Instructions: Mix the rice and sugar together. Heat the milk until just boiling. Take it off the heat and stir in the eggs and the vanilla essence.

Grease 4 ramekins lightly with low fat spread. Divide the raw rice between the 4 ramekins. Pour over the milk and egg mixture, dividing it evenly between 4 ramekins. Place the ramekins in a roasting tin with enough water to come half way up the sides of the ramekins.

Place in the oven at 150 C/300 F/gas mark 2 for 2 to 3 hours or until set and creamy.

Add nutmeg, cinnamon, sultanas or grated lemon or orange zest to this basic recipe if you like.

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