How to Create the Dish

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.