A variation on an old favourite, this easy rice pudding can be whipped up in just five minutes and is a great way to use up leftover rice.

Ingredients (serves 4)

• 1 cup medium grain rice, cooked
• 2 tablespoons cornflour
• 1 cup milk
• 1/3 cup thickened cream (this can be exchanged for milk)
• 1 egg, beaten
• 1 tablespoon caster sugar
• 1 teaspoon vanilla extract