I’ve got good memories of rice pudding. It was my staple snack to grab while studying anthropology at Macquarie University. They sold it in the student supply shop in plastic cups, cold with cinnamon sprinkled on top and I would pick up cups on the regs to go study with. 

2 cups (500mls) milk 
1/2 cup arborio rice 
1/4 cup caster sugar 
1 teaspoon vanilla extract 
Sliced strawberries, to serve 

Combine milk, rice, sugar and vanilla in a saucepan over a medium heat. Bring to the boil, then reduce the heat to low. Simmer, stirring every 5 minutes for 25 minutes, or until the rice is tender and creamy. Top with the sliced strawberries. 

TIP: Add some crushed pistachios on top or stir through a few teaspoons orange blossom water or rosewater to the rice pudding.