This classic rice pudding is the perfect remedy for those chilly winter evenings. The addition of nutmeg, vanilla and sultanas takes it from a stodgy childhood memory to a contemporary culinary delight.
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1.Preheat oven to 180°C/160°C fan-forced. Grease 1.5-litre (6-cup) baking dish.
2.Whisk eggs, sugar and extract in medium bowl until combined. Whisk in milk and cream; stir in raisins and rice.
3.Pour mixture into dish. Place dish in large baking dish; pour enough boiling water into baking dish to come halfway up sides of dish. Bake 30 minutes, whisking lightly with fork under skin occasionally. Sprinkle with cinnamon; bake 20 minutes. Serve warm or cold.