Serves 4

This is a delicious pudding you can make with what's already in the fridge and cupboard. A can of coconut milk is always handy for Thai curries, and pudding rice keeps for ages, so all you need is a jar of dulce de leche.

Even that's not essential - you can just add about 3 tablespoons of brown sugar to sweeten the rice pudding instead. But, if you haven't come across it, dulce de leche is a delicious Argentinian caramel made from sweetened milk condensed to a fudgy sauce. I've had a jar I've been meaning to try for ages. Now I've finally got round to using it I'm hooked and will have to keep some ready as a sauce for ice cream instead of making caramel when I need it. The Merchant Gourmet dulce de leche is available in larger Sainsbury's and Waitrose in banana and coconut as well as the original caramel. For this recipe I used the coconut one. Be warned, though, it's the sort of thing you might find yourself eating straight from the jar.

125g pudding rice
400ml can of coconut milk
300ml milk
3tbsp dulce de leche

Put the rice, coconut milk and milk into a saucepan, bring to the boil and simmer very gently for 30 minutes, stirring every so often. Stir in the dulce de leche and simmer for a few more minutes. Serve hot or cold.