About this recipe:A creamy rice pudding with vanilla and citrus zests to perk up the flavours.
1 litre milk
strip of orange zest
strip of lime zest
1 vanilla bean, split
½ cup short-grain white rice (such as risotto rice)
¼ cup caster sugar
2 egg yolks
Directions Prep:10min › Cook:50min › Ready in:1hr
Pour the milk into a large saucepan and add the orange and lime zest. Scrape the seeds from the vanilla bean into the milk, then add the bean. Add the rice and bring to a simmer over a low heat, watching carefully so that the milk doesn't boil over. Cover with a lid and simmer gently for 30 minutes, stirring occasionally.
Meanwhile, whisk together the sugar and egg yolks in a bowl.
Uncover the rice and cook, stirring frequently for a further 15 minutes, or until the rice is very tender. Remove the citrus zest and the vanilla bean.
Whisk some of the hot rice mixture into the egg mixture to warm it, then whisk the egg mixture into the pan. Cook for 3–4 minutes, stirring constantly, or until slightly thickened.
Transfer the pudding to a bowl and leave to cool slightly. You can serve this warm or chilled.