Rice pudding with jam sauce

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
1. 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.
2. 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.
3. 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.

Source
delicious. - Page 95
Recipe by Valli Little