Mango and vanilla rice pudding

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  Put the rice, milk and vanilla essence in a saucepan.

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  Bring to the boil, and simmer for 25 minutes, or until the rice is almost soft, stirring now and again to stop the rice sticking to the bottom. Add more milk if necessary.

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  Add the chopped mango and stir in, then cook for another two or three minutes, till rice is tender.

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  Serve as is, or stir in the mashed banana if using.

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  *If you don't have any pudding rice in the cupboard, plain white basmati rice works well too.