For the prune syrup, cover the prunes with hot tea and leave to soak and plump up overnight.
The next day, dissolve the sugar in
To make the pudding, put the milk and cream in a heavy-based saucepan and add the saffron. Heat until bubbles appear round the edge, then add the rice, butter, sugar and orange zest. Scrape the tiny seeds out of the vanilla pod into the mixture, and add the pod too. Bring to the boil, stirring, then reduce the heat to the lowest setting (use a heat diffuser if you have one). Cook for about 45 minutes, stirring frequently, until the rice is tender and the pudding is creamy. Remove the vanilla pod.
To serve, ladle the hot rice pudding into soup bowls and spoon the prunes in syrup around or on top. Finish with a sprinkling of crushed pistachios.