- 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
- Preheat the oven to 180C/350F/Gas 4.
- For the baked rice pudding, lightly grease a 1 litre/1ž 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 1Âź 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.