100g of arborio rice

400ml of whole milk

50g of caster sugar

1 vanilla pod

Place the rice, milk and sugar in a non-stick saucepan and mix to combine. Split the vanilla pod lengthways and scrape the seeds into the pan

Place over a medium heat and bring to a simmer, then reduce the heat and cook gently until all of the the milk has been absorbed. This will take around 30 minutes

Check that the rice is cooked – it should be completely soft with no bite. If it isn’t ready, add a little more milk and cook for a few more minutes

Divide between 4 bowls and serve