Ingredients

• 110g/4oz Thai jasmine rice
• 450ml/16fl oz whole milk
• 450ml/16fl oz double cream
• 75g/3oz caster sugar
• 1 vanilla pod
• split
• freshly grated nutmeg
• 25g/1oz butter
• plus extra for greasing
• 6 tbsp icing sugar
• 250g/9oz raspberries
• 2 tbsp icing sugar
• 50ml/2fl oz water

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the baked rice pudding
• lightly grease a 1 litre/1¾ pint pudding basin or ovenproof dish.
• Wash the rice under cold water and drain.
• Place the milk and cream into a saucepan with the vanilla pod and bring slowly to the boil.
• Add the rice and sugar and stir well.
• Pour the mixture into the pudding basin or dish and grate over a little nutmeg.
• Cut the butter into small pieces and place over the top of the rice mixture.
• Transfer the dish to the oven and bake for about 15 minutes
• then lower the temperature to 150C/300F/Gas 2.
• Bake for a further 1¼ hours
• or until golden-brown on top and creamy underneath.
• Preheat the grill to medium. Dust the surface of the rice pudding with the icing sugar and place under the grill to caramelise. Alternatively
• caramelise with a mini-blowtorch.
• For the raspberry sauce
• place the raspberries
• icing sugar and water into a food processor and blend until smooth.
• Pass the mixture through a sieve set over a bowl to remove the raspberry pips.
• To serve
• place a spoonful of the raspberry sauce onto each plate and top with a large spoonful of rice pudding.