Preheat the oven to 180°C.
Lightly grease a 1 litre ovenproof pudding basin.
Wash the rice under cold water and drain thoroughly.
Slowly bring milk, cream, and vanilla pod to a boil in a saucepan.
Stir in the rice and sugar.
Pour the mixture into the basin and grate nutmeg over the top.
Dot the top of the rice with butter pieces.
Bake for 15 minutes, stir in clotted cream, and lower heat to 150°C.
Bake for one hour until golden and creamy.
Cook sauce ingredients with 50ml water for 4 minutes.
Combine flour, salt, and sugar in a large bowl.
Mix in butter, 150ml water, and yeast to form a smooth dough.
Let dough double in size in a warm place.
Roll dough into 12 balls and place on a lined tray.
Prove balls in a warm place for 20 minutes.
Heat oil to 150°C and deep-fry doughnuts for 4 minutes.
Drain on kitchen paper and coat with caster sugar.
Serve rice pudding with berry sauce and doughnuts.