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Rice Pudding With Jam Sauce


300ml milk
300ml thin cream
2 table spoon 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

  • 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.