Ingredients

450ml

whole milk

1tsp

unsalted butter

400ml

water

100ml

organic basmati rice, rinsed 3 times in cold water

½tsp

natural sea salt

free-range eggs, beaten

110g

granulated sugar

pitted dates, finely chopped

Organic Fairtrade cinnamon sugar, for garnish

Method

Preheat the oven to 180°C. Butter a medium sized baking dish.
Combine the water and the rice in a small saucepan, bring to the boil, then reduce the heat to a simmer, cover the pan and cook for around 10 minutes until the water has been absorbed. Leave covered for 5 minutes, then fluff up the grains to separate them.
Stir in the milk and salt into the rice and cook until the mixture starts to thicken - this should take 5 minutes.
Whisk together the eggs, sugar and vanilla essence in a bowl. Slowly stir into the rice pudding mix, then add the dates, mixing in thoroughly.
Transfer the rice pudding mix into the prepared dish and heat in oven until the pudding is firm.
Remove from the oven and sprinkle with organic cinnamon sugar.