Rice Puddin with Vanilla & Marmalade

This was a dish that I made by using the leftover rice to create a heart-warming dessert. Only when I started my pastry learning journey did I realized how much the abundant amount of sugar, butter, and cream required! So I started to choose my ingredients to make a desert that my body ingests the most minimal amount of sugar, or use nature honey (which is known for its natural antibacterial and antimicrobial benefits due to its antioxidant properties) or maple syrup (which contains many trace minerals, including manganese, zinc and iron). Here I cooked up the rice with soymilk with medium heat, I stirred it constantly, so the rice pudding did not stick to the bottom of the pot. Then I added vanilla seeds (yes, vanilla beans can be pricy, but with just a little of amount the effect can quite strong, for a single portion like such, it only required a tiny bit of seeds). When the texture of the rice pudding was to my liking (I prefer my pudding to be a little firm in mouth feel), I turned the heat off and add my honey. To serve, I topped with some home-made marmalade, roasted walnuts, and lime/lemon zests.