Rice pudding

Directions

1. Combine the milk, lemon zest, orange zest, cloves and cinnamon in a saucepan.

2. Bring to a boil then take off the heat and set aside for 20 minutes to infuse before straining.

3. Pour the flavoured milk back into the saucepan and bring just to a boil.

4. At this point stir in the rice an continue cooking for about 20 minutes, or until the rice is tender.

5. Now stir in the evaporated milk and raisins. Cook for 5 minutes more then stir in the sugar until dissolved.

6. Take the pan off the heat. Whisk the egg yolks in a heat proof bowl. Whisk in 2 ladlesful of milk mix to temper the eggs then beat this mixture into the rice pudding mix.

7. Put the pan back on the heat and cook gently until the custard thickens.

8. Take off the heat and divide between serving bowls or serving glasses. Garnish with ground cinnamon and serve.

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