Place the milk in a medium-sized saucepan and incorporate the rice and sugar. Using a sharp knife, split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the pan. Bring the mixture to a gentle boil then reduce to a simmer. Stir frequently, for around 20 minutes or until the rice has absorbed most of the milk and is just cooked. Remove the vanilla pod and incorporate the cream and orange zest.

For the compote, place the cranberries in a small pan. Add the caster sugar, zest of orange and a splash of water and cook very gently until the cranberries soften and create a compote.

¾ fill the shot glasses with the rice pudding and top with the compote.