Vanilla & Ginger Crumble Rice Pudding

Serves 4

(recipe adapted from Donna Hay Magazine)

• 1 cup arborio rice
• 4 cups whole milk
• 1/3 cup sugar
• 1 vanilla bean, split and seeds scraped
• 1 teaspoon ground ginger
• 1/4 cup maple syrup
• 8 ginger snaps, crumbled

Place the rice, milk, sugar, vanilla and ground ginger into a medium saucepan over high heat and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes or until rice is tender. Drizzle the cooked pudding with maple syrup and top with crumbled cookies to serve.