Ingredients:

120 g short or medium grain rice

1.2 l milk

½ tsp vanilla essence

120 g raw sugar

pinch salt

1 Tbsp butter

nutmeg, ground, to taste

8 or 12 moist prunes

250 ml boiling water

1 tea bag

1 Tbsp raw sugar

Method:

1. Wash off the rice in cold water.

2. In a saucepan, heat the milk, sugar, vanilla, salt and nutmeg.

3. Drizzle in the rice. Heat to simmering point.

4. Transfer to the oven (preheated 180 deg C), add butter in cubes, and bake for approximately 1 hr 15 min.

5. Baking without a lid allows a caramelised rice skin to form.

6. Toward the end of the rice cooking, boil the water.

7. In a bowl place the prunes, raw sugar and tea bag.

8. Pour over the boiling water. Stir to dissolve sugar. Steep for 10 minutes.

Assembly:

1. When the rice pudding is cooked, portion into bowls.

2. Remove the prunes from the tea infusion, and add them to the portioned rice.

3. Add a dollop of cream. Dust with icing sugar.

4. Eat and enjoy!