Place all the ingredients for the pudding a deep pan and bring to the boil. Turn down to a simmer, cover and cook for 45 minutes or until the rice is aldente and sauce thick.

Whilst the rice is cooking prepare the blood orange sauce. Using a potato peeler remove the skin of one blood orange. Peel from top to bottom, using the largest strokes you can. Try and ensure as little pith as possible is removed. Take a sharp knife and very finely slice the peel into thin batons. Reserve in a small bowl.

Now remove the all the skin from all the oranges. Slice the top and bottom off each the orange so that it sits flat on the chopping board. Then run your knife from top to bottom on the side of the orange, following the contours of the orange so that the skin is removed. Work your way round the orange until no skin or pith is left.

Once all the skin is removed, slice the oranges into 1/2 cm think circles and reserve in a small bowl.

Add the sugar and cinnamon and sugar to a deep pan and pour over 30ml of water. Bring the water to the boil and ensure that the sugar has dissolved. Add the orange peel batons and orange circles and turn down to a simmer. Simmer for 10 minutes until the sauce is thick and syrupy and oranges soft.

Serve the rice pudding with a drizzle of orange sauce, and a few orange slices placed on top. Lightly sprinkle with crushed pistachios and enjoy.