For the rice pudding, preheat the oven to 140C/280F/Gas 1.
Place a saucepan onto a medium heat and add the butter and sugar.
Add the rice and cook until it puffs up.
Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil.
Stir well to combine.
Pour into an ovenproof dish and bake for 2-2½ hours.
For the apple compote, place a saucepan onto a medium heat and add the butter and sugar.
Add the apples and spices and stir to combine.
Bring to a simmer and cook until the apples have softened but still retain some texture.
Allow to cool.
To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote.
