Melt the butter in a high saucepan with a thick bottom, add the unwashed rice and let it turn translucent in the butter. Deglaze with 100 ml of water, allow the water to evaporate. Then add the milk and bring to the boil briefly on a high level (don`t forget to stir).
Add the clove, salt, 2 tablespoons of sugar (if you like, you can of course use more), vanilla sugar and spices, then simmer gently for about 15 minutes on a medium heat, stirring frequently. Then add the coconut milk and stir for another 15 minutes. The rice pudding is ready when the rice is still firm to the bite. Fill into 6 cold rinsed glass bowls and let cool down at room temperature.
The liquid is more liquid than creamy, it doesn`t matter, that`s how it should be. When the rice pudding cools down, it is very creamy and not firm at all. It will then be similar in consistency to vanilla pudding, only a touch softer.
Now prepare the raspberry sauce. Drain the raspberries in a colander and collect the juice. I fill the juice up to 450 ml with water, otherwise the sauce will be too sweet. Put the raspberries aside, they are not needed.
Remove 100 ml of the 450 ml and mix with the cornstarch. Bring the remaining juice to the boil and thicken it with the mixed cornstarch like pudding.
In the meantime the rice pudding has cooled down a bit and a skin has formed, which is a good thing, otherwise the raspberry sauce will sink into the rice pudding. Carefully spread the sauce over the rice pudding with a spoon and let it cool completely. After 2 - 3 hours put in the refrigerator and let set.
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