Place the rice and water in a large heavy-bottomed pan and bring to the boil for 2-3 minutes.

Add the milk, bring back to the boil and then turn the heat down to low; simmer for 30-35 minutes until thick and creamy, stirring frequently with a spatula to stop the grains sticking; you may wish to turn the heat down even further to stop the milk foaming over. As the mixture becomes thicker and creamier it will require stirring more frequently, so this is a great recipe for when you are on hand in the kitchen rolling biscuits, etc.

While the rice is gently bubbling away, add the cinnamon and sugar together in a bowl and stir thoroughly to combine.

Once the rice is thick and creamy, add a pinch of salt and divide the pudding between two bowls.

Top each serving with a spoonful of butter and a generous sprinkling of cinnamon sugar. The mixture will thicken as it cools, so if you are re-heating it later on it can be loosened with the addition of a splash of milk. Don’t forget to leave a little bowl out on Christmas Eve for the nisser pixies!