Ingredients

Steps

• Heat a saucepan and cook the butter and rice for one minute while stirring.
• Add sugar, 600ml milk, 500ml double cream, and the vanilla seeds and pod.
• Simmer gently for 30 to 40 minutes until the liquid is absorbed and rice is tender.
• Discard the vanilla pod from the rice mixture.
• Heat a frying pan and cook raspberries with 50g sugar for 2 to 3 minutes.
• Melt 75g sugar in a pan until it caramelises, then whisk in the orange juice.
• Stir the clotted cream into the rice pudding and heat through.
• Layer the raspberries, rice pudding, and orange caramel in a dish and serve.