Zest the lemon and the orange.
Heat the milk and rice in a large heavy bottomed saucepan. Simmer over a medium heat, stirring constantly until it comes to just below boiling point.
Reduce the heat to medium-low and gently cook, stirring occasionally, for 30-40 minutes until the pudding is thick and the rice is tender.
Remove the pan from the stove and add half of the sugar and the vanilla extract, add the lemon and orange zest, stirring until the sugar dissolves.
Spoon the rizogalo into individual bowls and store in the fridge.
Just before serving sprinkle the remaining caster sugar and blow torch the top until golden brown.
Finally, sprinkle the ground cinnamon on top of the rizogalo.
«If you are a spice lover you can add a couple of cloves or Star Anise when cooking your rice pudding. Avoid biting into them when you serve!»