Preheat oven to 160 Degrees Celsius.
In a medium heavy based pot, boil the rice in the water until tender and all the water has cooked away.
Add the milk, cinnamon and zest and simmer gently until three quarters of the milk is absorbed. Remove from the heat.
Heat the cream slightly in a separate small pot or in the microwave.
In a medium bowl, whisk the eggs, sugar and vanilla until light and creamy. Slowly whisk heated cream into the beaten egg mixture, add the cream and egg mixture to the rice and mix until well combined.
Spoon into a buttered medium oven proof dish.Place dish in an oven roasting pan filled halfway with hot water.
Bake for 45 – 50 minutes or until the custard is just set. Should still have a wobble to it.
Meanwhile, prepare the stewed fruit: Place fruit, tea, sugar and cinnamon into a small heavy based pot. Cover and stew over low heat for 45 minutes or until tender.
Serve warm rice pudding with stewed fruit.
Recipe reprinted with permission of Bits of Carey
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