Method

• 1.
  For the vanilla citrus, place juice, syrup, vanilla seeds and pod, cinnamon stick and 2 cups (500ml) water in a medium saucepan over high heat. Bring to the boil, stirring occasionally, then boil for 10-12 minutes until reduced to 2 cups (500ml). Remove pan from heat and add grapefruit, mandarin and extra orange slices. Place a piece of baking paper directly on the surface of the citrus in pan, then carefully rest a small upturned bowl or saucer on top to keep the citrus submerged in the syrup. Set aside at room temperature to macerate while the rice pudding cooks.
• 2.
  Place butter, 1 tsp fine salt and 1 1/2 cups (375ml) water in a large saucepan over high heat. Bring to the boil, stirring occasionally. Stir in rice and bring back to the boil, stirring constantly to prevent rice from sticking to base of pan. Once boiling, reduce heat to medium-low and cover.
• 3.
  Simmer gently, untouched, for 10 minutes or until almost all water has been absorbed. Stir in milk and increase heat to high. Bring to the boil, stirring occasionally. Once boiling, reduce heat to medium-low and cover. Simmer gently, stirring every 10 minutes, for 30 minutes or until almost all milk has been absorbed and rice is tender. Remove pan from heat and stand, covered, for 5 minutes.
• 4.
  Meanwhile, place sugar and cinnamon in a small bowl. Stir well to combine.
• 5.
  Spoon rice pudding into serving bowls, liberally sprinkle with cinnamon sugar and lightly press a piece of butter at centre of each. Spoon vanilla citrus on top and serve remaining citrus alongside.