Cover the surface of any leftover malted milk rice pudding closely with cling film to stop a skin forming.
100g malted milk powder (we used Horlicks)
200g pudding rice
850ml milk, plus extra if needed
1 pack of Maltesers, roughly crushed
Put the malt powder and pudding rice in a saucepan with a pinch of salt and pour in the milk, stirring. Bring to the boil and cook, stirring, for 20-25 mins, depending on how cooked you like your rice pudding, adding a little more milk if needed. Spoon into bowls and scatter over the crushed Maltesers.