Put 50 g pudding rice (short-grain rice) into a saucepan with a can of coconut milk and 100ml whole milk, the grated zest of an orange,
2 tsp caster sugar and a tsp vanilla essence, bring to a gently boil and simmer, covered, for about an hour, until the rice is cooked.
Let cool, then stir in 100 ml double cream. Segment a couple of oranges using a sharp knife and stir these into the rice.
Spoon into dishes and top with toasted slivered almonds.