Rice porridge

Put one part short-grain rice and about five parts milk in a heavy-based pan. Bring it just to a simmer, then cook gently for 30–40 minutes, stirring often, until the grains are very soft and the milk has thickened.

Use a heavy-based saucepan and keep the heat low once the milk begins to simmer. Stir across the bottom every few minutes, more often as the porridge thickens; a wooden spoon or flat-edged spatula helps lift any rice before it catches.

Yes. Put the cooked rice in a saucepan with enough milk to cover it generously, then simmer gently for about 10–15 minutes, stirring and adding more milk if it becomes too thick.

For a sweet bowl, try cinnamon with stewed apples, pears or berries, or add a spoonful of jam or honey. You can also serve it plain with a little sugar; stir in flavourings near the end so they do not scorch.

Rice porridge is usually cooked on the hob and served soft and spoonable, often as a breakfast. Rice pudding is commonly baked or cooked more slowly until creamy, sometimes with a skin on top.

Cool it promptly, transfer it to a covered container and refrigerate within two hours; use it within two days. Reheat only once, until steaming hot throughout, stirring well and adding a splash of milk to loosen it.

Yes: unsweetened oat or soya drink works well in place of dairy milk. Stir regularly and keep the heat gentle, as some plant drinks can catch or separate if boiled hard.