Bring the milk to the
boil with the rice, orange rind, honey and coconut milk and simmer for
20 minutes. Stir in the cream and let it stand for 15 minutes. Stir
once again, and serve the rice pudding in glass bowls, sprinkled with
pistachios.
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Beat the egg yolks
with the sugar for 5 minutes. Heat the milk and add to the egg yolks.
Pour the mixture back into the pan and heat slowly until it thickens;
don't allow it to cook. Dissolve the chocolate in the hot mixture, pour
the custards in coupes or bowls and cool down at least one hour.
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