Method

• 1.
  Combine the milk, cream and vanilla pod and seeds in a large saucepan and bring to the boil.
• 2.
  Add the rice and pinch of salt to the milk mixture and stir through. Cook over low heat for 25-30 minutes until the rice is al dente. Remove from the heat.
• 3.
  Whisk together the egg yolks, caster sugar and cinnamon until pale and thick.
• 4.
  Stir the egg and sugar mixture into the rice. Keep mixing until smooth and glossy. If too thick, add a splash of milk or cream. Let the rice pudding stand for 5-10 minutes.
• 5.
  Remove the vanilla pod, then spoon the warm rice pudding into shallow bowls. Top with the fruit of your choice and sprinkle over the lemon zest and, if desired, a little extra cinnamon.
• 6.
  The rice pudding can also be served cold.
• 7.
  Slow-cooker method: Follow instructions for preparing milk and vanilla mixture. Place the rice and salt in the slow cooker. Pour over the hot milk mixture, cover and cook, stirring from time to time, on high, for 1 hour–1 hour 30 minutes, or on low for 3 hours or until the rice is al dente. Follow remaining instructions from above method.