Wash the rice under cold running water and drain well.
Place the milk in a heavy-based saucepan. Bring to boiling point, add the salt, rice and orange rind, cover and cook gently for around 25 minutes.
Add the diced crystallized orange peel and the caster sugar. Stir in, cover and cook for a further 5 minutes.
Remove the orange rind. Divide the rice pudding among small serving bowls and allow to cool slightly before serving.