Rice Pudding with Raspberry Coulis

Place all the ingredients in a medium sauce pan and start to warm over medium low heat. Better to keep the temperature lower and take a bit longer then to allow it to boil and have it stick to the pan. On my stove this takes between 45 to 50 minutes. remember to stir every few minutes but it's not necessary to stir it constantly.

It will be the consistency of porridge. Maybe a bit runnier than you'd think but it will firm up as it cools. Place a piece of plastic wrap over the top of the pudding in the pot to stop a skin from forming. Set it aside to cool completely.

Place the raspberries in a food processor and whiz for a few seconds. Add the sugar and whiz again. You could use it like this but it's nice to remove the seeds.

Make sure you hold back some whole raspberries to garnish off the dish when serving.

Pour the sauce into a fine sieve over a bowl and use a spoon to work the sauce through till you have nothing but seeds left in the sieve.

Place finished coulis in the fridge to cool while waiting for the pudding to cool.

Using a whisk or hand mixer, mix till you have firm peaks in your cream. Leave in the fridge while the pudding is cooling.

When the pudding it cool remove the plastic wrap from the pot and fold it into the bowl with the whipped cream.

You could then dish these into individual bowls if you have some and chill or just serve it up as is with a good drizzle of raspberry sauce on top.