Risdessertrand

Split the vanilla pod lengthwise and scrape out the seeds. Heat the milk with the vanilla pod, seeds, and orange zest in a large saucepan over medium heat until steaming, about 5 minutes.

Stir in the pudding rice and sugar, then reduce heat to low and simmer gently, stirring occasionally, until the rice is tender and the mixture has thickened, about 15-20 minutes.

While the rice cooks, soak the leaf gelatine in cold water for 5 minutes until softened.

Warm the orange juice in a small saucepan over low heat until just steaming, then remove from heat and stir in the softened gelatine until completely dissolved.

Remove the rice mixture from heat and discard the vanilla pod. Pour the gelatine and orange juice mixture into the rice, stirring well to combine.

Transfer the rice mixture to a bowl and let cool to room temperature, stirring occasionally, about 10 minutes.

In a separate bowl, whip the cream to soft peaks using an electric whisk or by hand.

Gently fold the whipped cream into the cooled rice mixture using a rubber spatula, being careful not to deflate the cream.

Divide the dessert among serving glasses or bowls and refrigerate for at least 2 hours until set.

Just before serving, sprinkle the chopped almonds over the top of each portion as garnish.