Method

• 1.
  Cook the rice and vanilla pod and seeds with a pinch of salt in a saucepan of boiling water for 20 minutes or until al dente. Drain, discarding pod, and cool slightly. Combine with the creme anglaise and transfer to a 1.5L (6 cup) baking dish. Chill for 30 minutes or until firm.
• 2.
  Meanwhile, place jelly and 2 tbs water in a saucepan over low heat and stir until melted. Remove from heat and stir in berries, then set aside until ready to serve.
• 3.
  Sprinkle sugar over the pudding, then use a kitchen blowtorch to caramelise the sugar. (Alternatively, cook under a hot grill for 2-3 minutes until caramelised.)
• 4.
  Serve the pudding with the berry mixture drizzled over.