Coconut Rice Pudding With Raspberry Compote

Ingredients:

• 500 ml milk
• 250 ml coconut milk
• a pinch of salt
• 1/2 vanilla pod, split lengthways, seeds scraped out
• 150 g short grain white rice
• 1 tbsp butter
• 50 g sugar
• optional: 100 g heavy cream
• 150 g raspberries (frozen or fresh)
• 2 tbsp sugar

Method:

1. In a pot bring milk, coconut milk, salt, bits of vanilla seeds with the shell to a boil. Add the rice and boil it on low to medium heat for approx. 25 minutes.
2. To make the raspberries stuff:
3. Heat the (frozen) raspberries with 2 tbsp sugar and a small amount of water (3-4 tbsp) in saucepan and add sugar to taste. Put aside.
4. Take out the vanilla pod after 20 minutes, and add in the butter and the sugar (sweeten to taste) and cook until the rice has just the right bite to it.
5. If the rice has by now absorbed too much of the liquid, include more milk or coconut milk, as the rice will further settle while it chills.
6. Fill into already set yogurt glasses, include raspberry compote and let cool off to some extent.
7. Seal the glasses with cling film and some kitchen yarn, then store in fridge.
8. Serve cold.