Milk, rice, 4 tbsp sugar and vanilla sugar (or grated lemon rind) put in a saucepan, cover with a lid and cook in a water bath for about 2 hours, or until the rice take all the milk and become a sticky mess. Pour into a round cake form. Add lemon or orange juice, smashed cream and finely chopped candied fruit. Stir and leave in the fridge. When pudding freeze top sugar is packed at a thickness of about 1 cm, and the form is placed in the bottom of the pre-heated to 200 C oven for 1-2 minutes to obtain a sugar-coated. Pudding is served cold, topped with a sweet sauce.