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1. In a 2-litre saucepan, bring the first 5 ingredients to a very gentle simmer. (Use only the zest of half the lemon) Stir well to free up the rice and to help prevent it sticking.
2. You can now either: Semi-cover with a lid and cook over a low heat for around 45 minutes until the rice is soft, stirring regularly to prevent the rice catching on the bottom. 
3. Or, place semi-covered in the oven at 150 degC and bake for 50 to 60 minutes until rice is soft and the mixture slightly thickened.
4. Stir in the evaporated milk and return to the heat or oven for 15 minutes. When cooked, remove and allow to cool a little before serving. 
5. Top with a little fresh cherry and orange salad. 

Cook's tip: For something special, mix any leftovers with thick and creamy custard and serve with a dollop of jam or berry compote.