Ingredients 1/2 cup long grain rice
3 cups boiling water
1 400 g can condensed milk
2 tablespoons butter
1 teaspoon salt or more to taste
1 teaspoon cinnamon
1/2 teaspoon vanilla essence
1/4 teaspoon cardamon
1 -2 whole cloves
Place the rice, salt and boiling water in a large pot. On a very low heat, simmer gently, for 40 minutes until rice is tender and most of the water has been absorbed.
Add the condensed milk, butter, vanilla and spices. Continue to slowly cook for around 20-30 minutes, stirring occasionally, until thick and creamy. Mixture will thicken further when it has been taken off the heat.
Serve warm or chilled. Store in an airtight container in the refrigerator for up to 2 days.