Rice Pudding with Jam Sauce
300ml thin cream
2 table spoon caster sugar
Large piece orange peel
1 vanilla, bean split
1 cinnamon stick
50g white short grain rice
1 cup good quality raspberry jam
- Pre-heat oven to 180 degree Celsius. Place milk, cream, sugar, orange peel, vanilla bean, seeds and cinnamon in a sauce pan. Bring to the boil, then turn off the heat. Set aside for 30 minutes.
- Place the rice in a greased one litre oven proof dish and strain milk over top, discarding the solids. Stir to combine. Grate nutmeg over the top and bake for 1 ½ hour until golden.
- Place jam and half cup water in a saucepan over heat and whisk to combine.
- Cook for five minutes and serve warm with rice pudding.