Rice pudding (Roz bel laban), set and baked

Wash the rice in a bowl at least three times, until the water runs clear, to remove excess starch.

Put the washed rice and 350 ml milk in a pot, bring to a boil on high heat watching that it does not boil over, then reduce to low.

Cover with a tight-fitting lid and simmer 20 minutes, until the grains have doubled and are barely cooked.

Add 950 ml milk, the sugar and the salt; mix well, freeing any rice stuck to the bottom. Add any whole spices now.

Bring to a light simmer, cover and cook over low heat 30 minutes.

Mix the remaining 50 ml milk thoroughly with the cornstarch to make a slurry.

Stir the pudding, add the slurry, turn the heat to high and boil for a minute, then reduce the heat; it should coat the utensil.

Stir in the vanilla powder, then the cream.

Variation: for the baked version, fill an oven-proof ramekin with the pudding, set it on an oven tray with room temperature water halfway up its side, and broil on high about 15 minutes until browned and caramelised.

Eat the baked pudding warm or chill overnight; or fill dessert bowls and cool overnight, then decorate with nuts or a little cinnamon.