Ingredients
Method
1.In a medium saucepan combine the milk, cream, rice, sugars, star anise, cinnamon and orange zest.
2.Heat gently until just simmering and cook, stirring frequently, until thickened and creamy (about 35 minutes). The pudding will continue to thicken as it cools so take it off the heat before it is completely thick.
3.While the rice is cooking, peel and thinly slice the oranges, sprinkle with Cointreau or Grand Marnier and refrigerate until required.
4.Divide the rice pudding between 4-6 small ramekins. (You can cool and then refrigerate them at this point if not serving immediately.)
5.To serve, preheat the grill. Sprinkle the tops of the puddings with a layer of caster sugar and place under the grill until the puddings are warm and the tops are dark golden and bubbling.
6.Dust rice pots with icing sugar and serve with several slices of the chilled orange on the side.
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