The rice pudding is possibly a special-occasion dish, as it requires spending a bit of time at the stove, but it's well worth the effort.
|½ cup||Short grain rice (Main)|
|1 Tbsp||Orange, grated peel|
|2 Tbsp||Lemons, grated peel|
|50 g||Unsalted butter|
- Bring a pot of water to a vigorous boil. Add the rice and cook for 2 minutes, then drain, discarding the water. Over a medium temperature, heat the milk in a deep saucepan. Add the vanilla bean and citrus peel s(1 tbsp of orange peel, 2 tbsp of lemon peel). Add the rice and salt. Cover the pan with a tight-fitting lid and cook for 50 minutes.
- Remove the lid and stir the rice until any remaining milk has evaporated. Stir in the sugar and yolks. Keep stirring until the rice has thickened slightly. Add the butter and stir until it melts. Divide the rice between 6 bowls. Serve with sliced poached tamarillos and a drizzle of marmalade.
- First, prepare the tamarillos by scoring a cross in the base of the fruit and then immersing them for a few seconds in boiling water. The skin will peel off easily. Bring the water, sugar and spices to the boil. Lower the heat, add the tamarillos and cook for 5 minutes until just tender. Remove the tamarillos and set aside, reserving the syrup. Allow the tamarillos to cool, then slice into quarters. Whisk a little of the syrup into the marmalade to loosen it slightly.