In a saucepan, combine milk, 2 tbsp sugar, vanilla seeds, and a pinch of salt.

Bring the mixture to a boil.

Stir in the arborio rice, lemon zest, and orange zest.

Cover the saucepan and gently heat for 25-30 minutes, stirring occasionally.

Gently heat the orange liqueur.

Add saffron and rose water to the orange liqueur and let it steep for 10 minutes.

Mix the powdered gelatin into the rice pudding and stir well until dissolved.

Mix in the rose water and saffron infusion.

Remove the rice pudding from the heat and set aside to cool for 10-15 minutes.

Beat the egg whites until stiff while gradually adding the remaining sugar.

Gently fold the beaten egg whites into the warm rice pudding.

Set aside to cool completely.

Whip the heavy cream until stiff.

Fold the whipped cream into the rice pudding.

Divide the rice pudding between 4 ramekins.

Sprinkle with crushed rose petals.

Cover the ramekins and chill for 3 hours.

Serve chilled rice pudding with extra rose petals, sliced figs, and a drizzle of fresh orange juice.