1. Bring the milk to boiling point and sprinkle in the ground rice.
2. Cook gently, stirring all the time, for 5-10 minutes, until the mixture is smooth.
3. Mix the hot water and jam together, sieve, and add to the ground rice with the sugar.
4. Pour into a wetted 750 ml ring mould and leave for about 2 hours to set.
5. Whip the cream, with the liqueur if used, until just stiff.
6. Turn the mould out on to a serving dish and fill the centre with the cream.