Step 1

In a medium saucepan, combine milk, rice, vanilla, lemon zest and salt. Bring to the boil, then reduce heat and simmer, stirring often, for 25-30 minutes until rice is cooked and most of the milk has been absorbed. Remove from the heat and transfer to a bowl. Allow to cool.

Step 2

Preheat oven to 180C. Grease and line a 18cm x 25cm slice tin.

Step 3

Stir sugar, eggs and lemon juice through cooled rice. Pour into prepared tin. Bake for 40-45 minutes until set - cover loosely with foil if it is browning too quickly. Slice into squares. Warm jam in a small saucepan or in the microwave. Spoon over rice pudding slice to serve.