Serves: 6Wellington chef Martin Bosley's rich rice pudding with poached tamarillos & marmalade

1/2 cup short grain rice
3 cups milk
1 vanilla bean
1 tablespoon grated orange peel
2 tablespoons grated lemon peel
1/2 teaspoon salt
100g sugar
2 egg yolks
50g unsalted butter

Bring a pot of water to a vigorous boil then add the rice. Cook for 2minutes then drain. Place the milk in a very deep saucepan over medium heat until almost boiling. Add the vanilla bean, citrus peels, rice and salt then cover with a tight-fitting lid and cook for 50 minutes. Remove the lid and stir the rice until any remaining milk has evaporated.Add the sugar and egg yolks, stirring continuously until the rice has thickened slightly. Add the butter and stir until melted then serve the rice pudding with the poached tamarillos.

Poached tamarillos
8 tamarillos
750ml water
250 g sugar
2 cinnamon sticks
6 cloves
125g excellent-quality marmalade

Use a knife to score a small cross in the base of each tamarillo thenimmerse them in boiling water for a few seconds. Remove with a slotted spoon then transfer to a bowl of cold water until cool enough to touch. Peel away and discard the skin. Place the water, sugar, cinnamon and cloves in a saucepan. Bring to the boil then reduce the heat and add the tamarillos. Cook for 5 minutes or until just tender. Remove the tamarillos from the liquid and set aside, reserving the liquid. Allow the tamarillos to cool then slice them into quarters. Whisk a little of the tamarillo liquid into the marmalade, to create a pouring consistency. Divide the rice pudding among 6 plates. Serve with the poached tamarillos and a small dollop of the marmalade sauce.

Watch Martin Bosley create this dish for our Masterclass series.