Pour the milk into a large saucepan and add the orange and lime zest. Scrape the seeds from the vanilla bean into the milk, then add the bean. Add the rice and bring to a simmer over a low heat, watching carefully so that the milk doesn't boil over. Cover with a lid and simmer gently for 30 minutes, stirring occasionally.
Meanwhile, whisk together the sugar and egg yolks in a bowl.
Uncover the rice and cook, stirring frequently for a further 15 minutes, or until the rice is very tender. Remove the citrus zest and the vanilla bean.
Whisk some of the hot rice mixture into the egg mixture to warm it, then whisk the egg mixture into the pan. Cook for 3–4 minutes, stirring constantly, or until slightly thickened.
Transfer the pudding to a bowl and leave to cool slightly. You can serve this warm or chilled.
Fantastic, easy outcome. This one will become a personal family/friend favourite for summer and winter! The flavours come together so well and not over the top on any individual element. I'll be trying it using replacements such as Splenda instead of real suger, and experimenting with different flavour combos. - 01 Aug 2015