Preheat the oven to gas 3, 170°C, fan 150°C. Lightly grease a shallow 1 litre (1¾ pint) ovenproof dish or 4 individual pudding dishes.
Bring the milk and the clotted cream to the boil with the vanilla extract. Add the rice and the sugar, and stir well.
Transfer to the prepared dish or basins, then dot with the butter and bake for 45minutes to 1 hour, until golden brown.
Meanwhile, heat the rum and the rest of the sugar in a pan, and bring it just to the boil. Add the dried fruit, then turn off the heat and let the fruit soak. Serve the pudding topped with the warm fruits.