1. Rinse the rice in a colander then par-boil in water for 5 minutes. Drain and reserve.
2. In a heavy bottomed saucepan, bring milk to scalding. Add the orange peel, sugar and
drained rice. Cook over very low heat, stirring frequently, until rice is tender. Remove
from heat and discard peel.
3. Mix the cream and coconut milk into the cooked rice.
4. Transfer the mixture into an ovenproof dish. Cover and continue cooking in a 375
degree oven, stirring from time to time for approximately 1 hour and 15 minutes until
thickened and rice is very soft. (As an alternative to oven you can continue to cook on
stove for 30 minutes stirring constantly). Remove from heat and stir in vanilla.