I used to hate milk-rice in kindergarden, but i guess because they couldn't make it well. But then my mom and Jamie Oliver made me like it again. My mom makes it with lemon peel and raisins, but this is a Jamie inspired style

So for a cup:
1 palmful of round seed rice (consider your hunger, but rice becomes 3x as much when cooked than how it was before)
vanilla seeds or vanilla essence (not too much)
1tbs of sugar
2-3 dl milk
a pinch of salt

Put the rice to boil in the milk with the salt and vanilla.
I can't say an exact time (but around 15-20 minutes), because it depends on the rice, but in milk it cooks slower than in water. So let it be almost ready then add the sugar and some more milk if neccesary.
You need a creamy, milky texture, so don't let it be dry. As it cools it sucks the milk in, so you might add a bit more than you consider enough for the rice to take in.

This dessert is about contrasts so make the rice creamy and present with some sour jam or mashed fresh berries (strawberry or raspberry or even red currant i can imagine) and broken macaroons...and serve it warm.
(I added raspberry-cherry jam and amarettini macaroons, what are bittery and crunchy.)

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