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Put the milk, rice and spice in a medium-sized heavy based pan and heat over moderately high heat until simmering, stirring throughout.
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Reduce the heat to low and simmer gently, uncovered, for about 30-45 minutes or until the rice is tender and the mix is thick.
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Remove the cinnamon quill if used.
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Stir in the first ¼ cup of sugar (or less, if you prefer – check the sweetness as you go) and add the vanilla.
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Mix well and spoon into heatproof small dishes. This will serve 5-6 as it is very rich. If proceeding to grill the tops, allow the mix to cool completely. (You can also serve as is, without the brulee topping, if you wish.)
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Sprinkle the dishes with the remaining ¼ cup of sugar.
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Preheat the grill to high, and place the dishes under it for a minute or two until the sugar caramelises. (Or if you have a blowtorch of the kitchen variety, go for it!)