Rice pudding with marmalade and whisky

150g short grain rice
750ml milk
3 tbsp whisky
1 tbsp orange zest (done with zester or grated in long strips)
1 tsp vanilla extract
3 tbsp honey
2 tbsp marmalade, plus extra to serve

Combine the rice, milk, whisky, orange zest and vanilla extract in a heavy-bottomed saucepan. Bring to the boil, stirring constantly to prevent the rice sticking.

Reduce the heat to very low and simmer gently for 15 to 20 minutes, stirring occasionally, until the rice is plump and tender, and thick and soupy.

Add the honey and marmalade, stirring well.

Spoon into four medium bowls or 6 small ones, top with a little extra marmalade