Toast the rice in butter

• Melt the butter in a saucepan and sweat the rice in it until glossy and fragrant.
• Take the pan off the heat.

Add milk, sugar and vanilla

• Pour in the milk, then add the salt, sugar and vanilla.
• Bring to a boil, stirring occasionally.

Simmer the rice pudding

• Lower the heat and simmer gently, stirring regularly, until the rice is tender and creamy.

Make the raspberry compote

• Simmer the frozen raspberries with the lemon juice and sugar for a few minutes until the fruit breaks down.

Thicken the compote

• Gradually stir in the cornstarch slurry.
• Once thick enough, simmer for a couple more minutes, then take off the heat.

Make the cinnamon sugar

• Combine the cinnamon and sugar in a small bowl.

Plate and serve

• Spoon the rice pudding into bowls and sprinkle generously with cinnamon sugar.
• Finish with the warm raspberry compote and serve piping hot.