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Ingredients (serves 4)
300ml milk
300ml thin cream
2 tbs 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
Method
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.
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Source
delicious. - July 2002, Page 95
Recipe by Valli Little
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