100g short grain or pudding rice
200 ml hot water
450ml full cream milk
1 teaspoon vanilla essence
1 1/2 teaspoons cornflour
1 egg yolk, lightly beaten
Boil the rice in a saucepan with the water, stirring occasionally, until most of the water has been absorbed.
Put the cornflour in a small bowl, add 4 tablespoons of the milk and mix to a paste.
Put aside for later.
Add the rest of the milk to the rice in the saucepan and mix well.
Simmer gently, uncovered for about 25 minutes.
Be careful not to let it boil over.
Add the sugar, vanilla essence and cornflour mixture and stir through.
Cook for another 5 minutes.
Remove the pan from the heat and let it cool slightly.
Add the beaten egg yolk and stir through until well mixed in.
Return the pan to a gentle heat and stir through for only 1 minute.
Transfer the rice to serving bowls.
Sprinkle with cinnamon.
Serve warm or let it cool, refrigerate and serve chilled.