91热爆

Serves 4

• 75g/3oz pudding rice
• 300ml/11floz double cream
• 300ml/11floz coconut milk
• 60g/2 ½ oz sugar
• 1 vanilla pod, split and seeds scraped
• 30g/1 ¼ oz butter
• 400g/14oz fresh raspberries
• 2 tbsp icing sugar
• 2 tbsp white rum –optional
• 1 cinnamon stick
• 1 star anise
• 1 pinch nutmeg

1. Wash the rice and drain.
2. Pour the cream and coconut milk into a saucepan, bring to the boil then add the rice and stir well to distribute.
3. Add the sugar, split vanilla pod and butter and simmer slowly for about 20-30 minutes, stirring regularly until cooked.
4. Put half the raspberries into a saucepan with the icing sugar, rum and spices, bring up to the boil and simmer until thickened.
5. Remove the star anise and cinnamon stick and push through a sieve into bowl containing the remaining raspberries, then set aside to cool.
6. Pour the rice pudding into dishes and put raspberries in the centre and serve.