This can be made in individual pots or in one dish, I often double up on quantities as it is only enough to serve 4.

Ingredients.
½ Cup (110g/3½oz) Short Grain Rice

I Litre Milk (I use 2 tins of Evaporated milk and sometimes 1 of coconut cream) makes it so much more creamier.

¼ Cup (60g/2oz) Caster Sugar.

1 teaspoon grated orange rind.

1 teaspoon grated lemon rind.

1 teaspoon vanilla essence.

20g (3/4oz) hazelnuts.

1 tablespoon soft brown sugar.

Wash the rice in a sieve under running water for a few seconds, then drain thoroughly.

Combine the milk & castor sugar in a non-stick pan and stir over low heat until the sugar has completely dissolved ( I did mine in the microwave) 3 minutes to start with and then a minute at a time until dissolved.

Then put in a saucepan.

Add the rice and rind and stir briefly to distribute.

Bring to the boil and reduce the heat to as low as possible.

Cook for 1 hour,stirring occasionally, until the rice is tender and the mixture is thick and creamy.

Stir in the vanilla essence.

Whilst the rice is cooking, spread the hazelnuts on a baking tray and toast in a moderate 180c (350 F) oven for about 5 minutes.

Rub the hot nuts in a tea towel to remove as much of the skin as possible.

Cool and then grind in a food processor to a coarse texture, not too fine. (I just grate with a grater)

Preheat a grill to very hot.

Spoon the rice into 4 heatproof 3/4 cup (185 ml) capacity ramekins (or one large 2 liter dish.

Combine the brown sugar and ground nuts and sprinkle over the surface of the rice.

Cook briefly under the grill until thee sugar melts and the nuts are lightly browned.

Serve immediately.