Pour the milk into the tagine base. Cut the vanilla pod in half lengthways, scrape out the seeds and add to the milk with the cinnamon stick. Bring to a simmer over a low to medium heat.

Wash the rice in running cold water and drain. Stir the rice quickly into the simmering milk, bring back to a simmer and reduce the heat to low. Place on the tagines lid and cook for about 30 minutes. Stir regularly to prevent the rice from catching on the bottom.

When the rice is tender, stir in the cane sugar, lemon zest and butter.

Chop the pistachios and sprinkle over the rice.

Serve the rice in dessert bowls.