Rice pudding is such comfort food. It's one of the dishes I loved as a child. My mum would make it regularly and it was always gorgeous. I especially loved it served with a dollop of jam, but I've grown out of that particular habit. I prefer it plain now with a little spice.

I was of the generation where rice pudding was often bought in tins and sometimes my mum would serve this too if she was short of time, but mostly she made it herself and she still makes it regularly.

The way my mum and I make rice pudding is less thick, creamy and stodgy than the shop bought version, but no less luxurious. Of course I make it dairy free now so Graham can enjoy it too. This recipe can be made with your favourite milk be it dairy or dairy free.

I usually spice my rice pudding with some freshly grated nutmeg, but this time I went for more warmth and spiced it with ground ginger and freshly grated Cinnamon.

If you don't have cinnamon sticks you could use ground cinnamon, but the difference in flavour is quite stunning. 

I've been grating my own cinnamon for a few years now. I don't usually bother for savoury dishes were it will be part of a more complex flavour, but for desserts, cakes and drinks, I grate it fresh.

I use Cinnamon Hill in my recipes, they've been kind enough to send me fresh batches of cinnamon sticks now and again over the past few years and what a difference it makes in flavour. It's like discovering fresh parmesan (veggie or vegan of course) after years of using those sawdust-like granules that are ready grated. Fresh cinnamon brings a lot of warmth to dishes but also a lot of flavour too.