- 300ml milk
- 300ml thin cream
- 2 tablespoons caster sugar
- Large piece orange peel
- 1 vanilla bean, split
- 1 cinnamon stick
- 50g white short-grain rice
- Grated nutmeg
- 1 cup good-quality raspberry jam
Preheat oven to 180°C. Place milk, cream, sugar, orange peel, vanilla bean and seeds and cinnamon in a saucepan. Bring to the boil, then turn off heat. Set aside for 30 minutes.
Place rice in a greased 1-litre ovenproof dish and strain milk over top, discarding the solids. Stir to combine. Grate nutmeg over the top and bake for 1 1/2 hours until golden.
Place jam and 1/2 cup water in a saucepan over low heat and whisk to combine. Cook for 5 minutes and serve warm with the rice pudding.