Lemon Custard Rice pudding

Place milk, cream, vanilla, sugar and cinnamon in a medium saucepan and heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to a simmer then remove from heat. Set aside for 10 minutes to infuse. Remove and discard cinnamon.

Meanwhile, bring a medium saucepan of water to the boil over high heat. Add rice. Reduce heat to medium and simmer, uncovered, for 8 minutes or until rice is almost tender. Drain.

Preheat oven to 180C/160C fan forced. Grease a 22cm (base size) 2L (8 cup) square baking dish.

Whisk together eggs, juice and lemon peel in a large bowl. Pour milk mixture into egg mixture and whisk until combined. Add rice and stir until combined. Spread mixture over base then smooth the surface.

Bake for 40 minutes or until rice is tender and pudding is almost set (there will still be a slight wobble in the centre). Set aside for 30 minutes to cool slightly. Dusted with icing sugar to serve.