When we think rice pudding in this country we think of baking it. Well it cooks equally well on the top of the stove and with the addition of cornflour and egg yolk becomes a gloriously creamy, pale yellow pudding. You can even pour the pudding into a tray, cool in the refrigerator until set, and cut with pastry cutters into discs for dinner party presentation.

Ingredients - serves 6

80g pudding rice
30g sugar
500ml milk
1 cinnamon stick
to finish:
2 tbsp cold milk
2 tsp cornflour
2-3 tsp rose water
2 egg yolks

450g mixed summer berries
100g caster sugar

Method

Place the pudding rice, sugar, and milk in a saucepan with a cinnamon stick. Bring to the boil then reduce to a bare simmer for 40 minutes. Remove the cinnamon stick and discard. Stir the cornflour into the cold milk and stir into the rice - and the pudding will thicken to a creamy consistency. Remove from the heat and beat in the egg yolks (if you do this over heat it is likely to scramble the egg into curds), and then stir in 2-3 tsp of rosewater. Allow to cool.

Take a selection of your favourite summer berries - strawberries, raspberries, red currants, black currants, tay berries - whatever - and remove stalks etc. Place them into a pan with the caster sugar and place over a medium heat until the sugar has dissolved and the fruit has begun to release its juices. Don’t cook too long as they will lose their vibrant colours and collapse into a stew. Remove from the heat and allow to cool.

Serve the rosewater rice pudding in shallow bowls with summer fruits and sauce spooned over.