Put the sultanas in a bowl and cover with the brandy

Place the rice (without rinsing), the sugar and the milk in a pan with a strong base over a medium heat - add the few drops of vanilla and the stick of cinnamon

When the milk starts to boil turn the heat to minimum and continue to cook slowly stirring occasionally to prevent the rice sticking to the bottom of the pan

Once the sultanas have soaked up the brandy add to the pan of rice and milk

Once the rice has cooked remove the pan from the heat - remove the cinnamon stick

Place in individual serving dishes and leave to cool - before serving cover with a little cinnamon powder