Spiced rice pudding

Ingredients 150g/7oz pudding rice 500ml/17fl oz milk 500ml/17fl oz water 4 tbsp sugar 3 small lumps stem ginger 2 tbsp candied fruit 1 heaped tbsp orange zest 1 heaped tbsp lemon zest 3-4 tbsp cream, to taste crystallised orange peel, to serve Preparation method Put the rice into a heavy-based saucepan, pour in the water and milk and bring to the boil. Turn the heat down so that the rice simmers gently and leave for 15 minutes, partially covered with a lid. Roughly dice the stem ginger and candied fruit. When the 15 minutes have elapsed and the rice is soft and sticky, tip in the ginger, fruit and zest, along with the sugar. Turn off the heat and put the lid on allowing the fruits and spice to infuse gently for five minutes Taste the rice and add a little more sugar if needs be. Then finally stir in enough cream to allow the rice to slide slowly from the spoon. You can chill the pudding or eat it warm. For a bit of added crunch; serve with a few shards of crystallised orange peel.