Vanilla Rice pudding with spiced fruit

Heat the oven to 160C/325F/gas 3 (140C for fan ovens). Lightly butter a 2-litre baking dish or 4 individual 500ml dishes. Put the rice, milk and cream in a large pan. Split the vanilla pods length ways and scrape out the seeds using the back of a knife. Add the seeds and pods to the pan.\r\nGently bring the mixture to the boil, stir in the sugar, then reduce the heat and simmer for 5 minutes. Remove the vanilla pods. Transfer to the baking dish, or dishes, and sprinkle with a pinch of grated nutmeg. Bake for 40-45 minutes until the rice is cooked. Allow to stand for 10-15 minutes before serving.\r\nMeanwhile, cut a segment from the orange and stud with the cloves. Place in a pan with the dried fruit, cinnamon stick, port and 6 tbsp water. Grate the zest and juice the remaining orange, then add to the pan. Bring to the boil then simmer for 10 minutes; cool slightly. Serve the pudding warm with the fruit.