Preheat oven to fan forced 160°C and butter a large shallow baking or pie dish or up to 8 smaller dishes. Set aside.
Place sugar and zest into TM bowl and mill 10 sec/speed 10.
Add juice, eggs, yolks, cream, salt and cook 4 min/80°C/speed 4.
Add cooked rice to custard with lemon oil and mix 5-6 sec/Reverse/speed 3.
Pour into prepared dish (es) making sure rice is distributed evenly throughout the dish, and bake for 25-30 minutes until golden on top and just set in centre.
Dust with icing sugar and garnish with fresh/frozen berries if available...and as you would know by now, a dollop of fresh cream never goes astray in my life!