Quick rice pudding

Method

1. Put the rice in a medium saucepan and pour over the milk, single cream and vanilla extract. Bring to the boil, then immediately turn the heat down to something between a boil and a simmer.
2. Cook the rice, stirring very regularly, for 20–25 minutes. By the end of this time the rice should be plumped up and tender, and the liquid well reduced.
3. Add the sugar and stir until it has dissolved, then remove the pan from the heat. The pudding will thicken more as it cools so don’t leave it too long.
4. While the rice is cooking, make the sauce, if serving. Put the raisins in a small saucepan with the Marsala and lemon zest. Bring to the boil and continue to boil until the Marsala has reduced by half. Add the sugar, then turn down the heat and stir until the sugar has dissolved. Simmer until the liquid has turned syrupy. Serve the sauce with the rice pudding.