Preheat the oven to 180°C.
Grease a 1 litre ovenproof dish.
Wash the rice under cold water and drain well.
Boil the milk, cream, and vanilla pod slowly in a saucepan.
Stir the rice and caster sugar into the milk mixture.
Pour the mixture into the prepared dish and grate nutmeg over it.
Dot the top of the mixture with butter pieces.
Bake at 180°C for 15 minutes, then reduce the oven to 150°C.
Bake for 75 minutes until the top is golden-brown.
Dust with icing sugar and caramelize under a medium grill or with a blowtorch.
Blend raspberries, sauce icing sugar, and water until smooth.
Sieve the sauce into a bowl to remove seeds.
Serve a spoonful of sauce on each plate topped with rice pudding.