Creamy coffee Rizogalo (rice pudding)

5 ½ cups (1.375 litres) full cream milk
¼ cup (55 g) caster sugar
1 orange, peeled into thick strips
¼ cup (60ml) illy espresso coffee
1 cup (200g) medium grain rice, washed and rinsed
2 egg yolks
1 teaspoon cornflour
Cinnamon to dust

Place milk into a deep saucepan over medium heat. Add the sugar, orange strips, illy espresso coffee and bring to a simmer. Reduce the heat to low and gradually stir in the rice. Simmer for 20 minutes, stirring occasionally until creamy.

In a bowl, whisk the yolks and cornflour. Carefully remove ¼ cup (60ml) of milk and add to the egg yolk mixture, whisk to combine. Place back into the saucepan and stir with a wooden spoon. Continue to cook for a further 15-20 minutes or until the rice is cooked and creamy.

To serve, ladle the hot rizogalo into serving glasses or bowls and sprinkle with ground cinnamon.