Rice pudding with raspberries by Mike McEnearney

Step 1

Preheat the oven to 140°C. Grease a 6-cup (1.5L) baking dish with butter.

Step 2

Place the rice in a sieve and wash well under cold running water. Drain.

Step 3

Place the cream, milk, sugar and vanilla pod and seeds in a small heavy-based saucepan over low heat. Stir until well combined and cook until hot. Discard the vanilla pod.

Step 4

Scatter the rice over prepared baking dish. Pour in the hot cream mixture and stir to combine. Place dish on a baking tray and bake, stirring every 30 minutes, for 1 hour 40 minutes or until rice is tender. Remove from oven and scatter with nutmeg. Increase oven to 190°C, return rice and bake, without stirring, for a further 15 minutes or until golden. Remove from oven and stand for 20 minutes.

Step 5

Meanwhile, gently toss raspberries and icing sugar in a bowl. Stand for 20 minutes. Scatter warm pudding with raspberries to serve.