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Coconut Rice Pudding With Raspberry Compote

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This easy on-the-hob rice pudding is racked up a style notch or two with raspberries and rum.

Serves 4

Ingredients

For the rice

  • 57g / 2oz pudding rice
  • 284ml / ½ pt single cream
  • 284ml / ½ pt coconut milk
  • 57g / 2oz sugar
  • 28g / 1oz butter
  • 1 vanilla pod

For the compote

  • 227g / 8oz fresh raspberries
  • 2 tbsp white rum
  • 2 tbsp icing sugar
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Method

  1. Wash the rice and drain. Bring the cream and coconut milk to the boil. Shower in the rice and stir.
  2. Add the sugar, split vanilla pod and butter.
  3. Simmer slowly stirring regularly until cooked, for 45 minutes approx.
  4. Put half the raspberries into a pan with icing sugar and rum.
  5. Bring up to the boil and simmer until thickened, for approximately 1 minute. Blitz in a machine and pass through a sieve into clean pan, bring up to the boil and take off heat
  6. Add the remaining raspberries. Pour pudding into dishes and put raspberries in centre and serve.
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