In a medium pot bring the rice, milk and butter to a low boil, stirring it as it heats through. Be careful at this stage - the milk can easily scald to the bottom of the pot. (10 minutes).

Reduce heat to low. Keep stirring as the mixture transitions to the lower temperature. ( 3 minutes).

Slowly sprinkle the non-fat dry milk powder into the mixture. (Dumping it all in will create lumps that will take more time to work out).

Stir in the vanilla.

Put the rice pudding into dessert bowls and let it cool in the fridge, before serving.

* Note that this dish can be eaten warm but is typically served cold.