This easy rice pudding recipe is made with a hinty of zesty lemon and orange.
Use a zester and remove all the zest of 1 orange, and set the zest aside.
Cut away all the peel of the orange, and slice the remaining orange into slices, and set aside for garnish.
Place the rice, milk, orange zest, lemon zest, vanilla, salt and sugar into a medium saucepan, and bring the mixture to a simmer over medium low heat.
Cook, stirring occasionally for about 20-25 minutes or until the rice is tender and most of the liquid is absorbed.
Add the heavy cream and stir in.
To serve, divide the pudding into bowls and garnish with the orange slices.