Method

• 1.
  To make the infused milk, place milk, vanilla pod and seeds, cinnamon, cream and sugar in a saucepan over medium heat and stir until sugar dissolves. Bring to a simmer, then set aside for 10 minutes to infuse.
• 2.
  Meanwhile, bring a small saucepan of water to the boil. Add rice and cook for 10 minutes or until al dente. Drain and rinse under cold water, then set aside.
• 3.
  Preheat oven to 180°C. Grease a 2L (8-cup) ceramic baking dish with butter.
• 4.
  Strain infused milk into a bowl, reserving cinnamon quill and vanilla pod. Add egg, Marsala, lemon zest, cooked rice and 1 tsp salt flakes to the infused milk and whisk to combine.

• 5.
  Transfer rice custard to prepared dish, making sure rice is spread evenly across the base. Bake for 30-35 minutes or until large bubbles form on the surface and the mixture has a slight wobble. Remove from oven and set aside for 30 minutes to cool slightly.
• 6.
  Meanwhile, for the Marsala cherries, place cherries, sugar, Marsala and reserved cinnamon quill and vanilla pod in a saucepan over medium heat. Stir until sugar dissolves, then cook, without stirring, for 20 minutes or until reduced by two-thirds. Set aside to cool slightly.
• 7.
  Serve baked rice pudding warm or cold with Marsala cherries and creme fraiche.