Cream Rice Pudding
"To store, use plastic wrap on top of the pudding so that a skin doesn’t form. Serves 4"
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
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.
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.
Remove saucepan from heat and discard orange zest. Place pudding in a bowl and cool before refrigerating. Chill and serve.