SERVES FOUR TO SIX
INGREDIENTS
75g/3oz/scant 1/2 cup Thai fragrant rice, soaked overnight in 175ml/6fl oz/3/4 cup water
350ml/12fl oz/1 1/2 cups coconut mlik
150ml/ 1/4 pint/2/3 cup single cream
50g/2oz/1/4 cup caster sugar
fresh raspberries and mint leaves, to decorate
For the coulis
75g/3oz/3/4 cup blackcurrants, stalks removed
30ml/2 tbsp caster sugar
75g/3oz/1/2 cup fresh or frozen raspberries
1 Put the rice and its soaking water into a food processor and process for a few minutes until the mixture is soupy.
2 Heat the coconut milk and cream in a non-stick saucepan. When the mixture is on the point of boiling, stir in the rice mixture.
3 Cook over a very gentle heat for 10 minutes, stirring constantly, then stir in the sugar and continue cooking for 10-15 minutes more, or until the mixture is thick and creamy.
4 Pour the rice mixture into a rectangular pan that has been lined with non-stick baking paper. Cool, then chill in the fridge until the pudding is firm.
5 To make the coulis, put the blackcurrants in a bowl and sprinkle with the sugar, Set aside for about 30 minutes. Tip into a wire sieve with the raspberries and press the fruit against the sides of the sieve so that the juices collect in a bowl underneath. Taste and add more sugar if necessary.
6 Carefully cut the coconut cream into diamonds. Spoon a little of the coulis on to each dessert plate, arrange the coconut cream diamonds on top and decorate with fresh raspberries and mint leaves.