300ml double cream
1 Vanilla pod (cut in half)
Grated zest of half a lemon
125g short grain rice
75g mascarpone cheese
Thank you to award-winning chef Eyck Zimmer for this recipe:
In a pan, bring the milk, cream, vanilla, mixed pudding spice and lemon zest to the boil.
Stir in the rice and simmer gently until the rice is cooked and soft.
Mix in the sugar, butter and mascarpone.
Remove the vanilla pod, spoon into a dish and either blow torch or grill the top until golden and slightly caramelised.