Method

• 1.
  Preheat the oven to 140°C. Grease a 6-cup (1.5L) baking dish with butter.
• 2.
  Place the rice in a sieve and wash well under cold running water. Drain.
• 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.
• 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.

• 5.
  Meanwhile, gently toss raspberries and icing sugar in a bowl. Stand for 20 minutes. Scatter warm pudding with raspberries to serve.