1 1/2 cups cooked medium-grain rice
2 cups milk, divided
½ a vanilla bean (scrape vanilla from pod with back of knife)
Orange zest (using a vegetable peeler, peel a 10 cm strip off an orange)
Pinch of salt
½ cup sultanas (optional)
1 egg, beaten
1/4 cup white sugar
1. Combine cooked rice, 1 1/2 cups milk, vanilla, orange zest and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes.
2. Stir remaining 1/2 cup milk, sultanas if using, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking for 2 to 3 minutes.
3. Remove saucepan from heat and discard orange zest. Place pudding in a bowl and cool before refrigerating. Chill and serve.
Cook’s Tip – To store, use plastic wrap on top of the pudding so that a skin doesn’t form.