- 75g/2½oz basmati rice, cooked according to packet instructions
- 2 tbsp double cream
- 1 orange, zest only
- 2 tbsp caster sugar
- 1 vanilla pod, split
- 2 tbsp caster sugar
- 2 pineapple rings, from a tin
- For the pudding, place all of the ingredients into a saucepan over a medium heat and heat until hot.
- For the pineapple, place the sugar into a small frying pan over a medium heat and heat until melted and caramelised.
- Add the pineapple rings and turn in the pan to coat in the caramel on both sides and cook for three minutes.
- To serve, place the rice pudding into a bowl and top with the caramelised pineapple rings.