Popular in many countries in the world, individual containers of rice pudding are sold at takeaway street stalls in Egypt. Even a small serve of this can encourage fussy eaters to eat whatever is served before, given that everyone loves it. Don’t forget that vanilla is limited to 3-4 drops....

600 ml milk or soymilk
3 tbs shortgrain rice
1 tbspn butter or Nuttelex (optional)
1-2 tbsp white sugar (or brown, or more to taste)
1/4 tsp salt
1/4 tsp vanilla

Place milk, rice and butter in a medium saucepan and bring to the boil. Reduce heat, cover and simmer gently until rice is tender, about 35 minutes. Add remaining ingredients and simmer for an extra 15-20 minutes. The pudding will thicken towards the end of the cooking time. Serve hot or cold. Serves 4.

TWEAK: we make this with brown rice and oatmilk and never add the butter/Nuttelex. Also can use chopped cashews for a chewier texture.