Place a medium size saucepan over low heat, pour the milk, the lemon and orange zest (white pith removed), vanilla essence, cinnamon stick and bring it to nearly boiling point.

Turn off the heat, cover with cling film and let it infuse for 30 minutes.

On a separate pot over low heat, melt the butter and add the rice. Fry it for 1 minute while stirring.

Place a sift over the pot and pour the milk, one ladle at a time, waiting for the milk to be absorbed by the rice between each ladle that you add.

It should take you about 30 minutes but when you are nearing the end of the milk, just add the last 2 ladles in one go to finish it off and add the sugar.

Stir for 3 more minutes and turn off the heat. Continue to stir every so often as it cools down, this will help to give it the creamiest of textures.

Place a wide frying pan over medium heat, add the sugar and let it turn into a light golden caramel.

Add the butter and stir it in for 1 minute. Turn off the heat when the caramel is dark golden and stir in the cinnamon powder and crispies, stirring constantly until every grain of crispies is fully coated.

Pour them into some parchment paper and carefully, without burning your fingers, spread them so you don’t get a big handful of stuck caramelised crispies.

Traditionally we either sprinkle a bit of cinnamon powder over our bowl of rice pudding or we would caramelise some sugar over the top with the help of a torch.

If you have done the caramelised crispies you can just sprinkle them over the top and enjoy!