Ingredients

Steps

• Simmer cream, milk, and vanilla in a pan, then remove the pod.
• Whisk egg yolks and sugar until pale.
• Pour hot cream over the eggs while whisking constantly.
• Return mixture to the pan and stir over low heat until thickened.
• Stir the pre-cooked rice into the custard.
• Melt sugar in a dry pan until golden, then add zest and orange slices.
• Caramelise the oranges briefly and fold them into the rice pudding.
• Serve in a bowl topped with toasted almonds.