Rinse the pudding rice under cold water until the water runs clear, then drain well.

In a medium-sized saucepan, combine the pudding rice, whole milk, caster sugar, vanilla extract, and a pinch of salt.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan.

Once simmering, reduce the heat to low and let the rice pudding cook gently for about 30-35 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to your desired consistency.

Stir in the double cream and cook for an additional 5 minutes.

Remove the saucepan from the heat and let the rice pudding cool slightly before serving.

Optionally, sprinkle ground cinnamon over the top for garnish.

Serve the creamy rice pudding warm or chilled, according to your preference.