Heat oven to 140C/120C fan/gas 1.
Put the milk, cream, zest and vanilla pod
in a saucepan. Gently bring to a simmer,
then stir in the caster sugar and rice.
Transfer mixture to a shallow ovenproof
dish and dot the butter on top. Bake for
30 mins, then stir well and cook for 1 hr
more until the pudding is soft and creamy,
and a golden skin has formed on top. The
depth and type of dish you use will affect
the cooking time, so if the pudding seems
too loose, return to the oven and check
every 10 mins or so. Once cooked, rest
for 10 mins before serving.