Ingredients

Steps

• Combine rice, cream, sugar, butter, and vanilla in a saucepan and cook for 3 minutes.
• Discard the vanilla pod and transfer the rice mixture to an ovenproof dish.
• Dissolve sugar in 290ml warm water over low heat, then boil until it turns to golden caramel.
• Cool the caramel pan base briefly in cold water and let it sit until thick.
• Drizzle caramel over the pudding and grill for 4 minutes.
• Blend raspberries, icing sugar, and 2 tbsp hot water until smooth.
• Serve the rice pudding warm with the raspberry coulis on the side.