Add the rice and put the pan over very low heat for about 20-30 minutes, stirring frequently, till the rice is plump and tender but there is still a lot of liquid.

Add the cream, sugar and vanilla (bean or extract) and cinnamon stick, if using, and simmer for about 30 minutes until the rice absorbs most of the cream and the mixture is thick and creamy.

Rice pudding can be eaten as a warm, hot or cold dessert. If you wish to serve it chilled, wait until the pudding is at room temperature before putting it into the fridge.

Add rice, sugar and cardamom; bring to a boil, then reduce heat and stir mixture carefully, checking rice for doneness. After 15 minutes, drain raisins and add to mixture, blending carefully.

Remove the saucepan from the heat, stir in the vanilla and transfer the rice pudding to a bowl. Cover the pudding and chill until cold, at least 2 hours. The pudding will thicken as it chills.

The Milk Calendar is 35 and to celebrate it invited fans to vote for their favourite recipes. Recipe developer Jennifer MacKenzie updated them.

Now, though, rice is a potentially precarious resource, as climate change has resulted in destroyed, submerged rice paddies throughout India, the primary exporter of rice internationally.