Pudding

• 1/2 cup carnaroli rice
• 2 1/2 cups whole milk
• 5 tablespoon sugar
• 1 1/2  teaspoon vanilla extract
• pinch salt
• zest of 1/2 small orange
• zest of 1/2 lemon
• 1/8 cup light rum
• 1/4 cup cream, whipped

Combine rice, milk, sugar, vanilla, salt and zest in medium saucepan.  Bring to boil, reduce heat to simmer and cover.  Cook, stirring occasionally, until almost all of the liquid has been absorbed, the rice is cooked just past al dente, and the mixture is very creamy.  Remove from heat and cool to room temperature.  Stir in rum and finish by folding the whipped cream into the pudding.  Do not overmix.  Chill pudding.

Topping

• 1/2 cup cherry tomatoes, halved or quartered
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon basil chiffonade

Stir all ingredients to combine. 

To serve, distribute pudding amongst small serving dishes or martini glasses.  Top with tomatoes.  Drizzle lightly with extra virgin olive oil, if desired.