Method

• 1.
  Place rice, lemongrass, vanilla pod and seeds, coconut milk and half the sugar in a pan. Bring to the boil, then reduce heat to very low and cook, stirring, for 30 minutes until thick. Discard the lemongrass and vanilla pod. Cool.
• 2.
  Stir yoghurt into the rice mixture. Chill mixture until completely cold.
• 3.
  Meanwhile, place half the berries in a pan. Stir in remaining sugar and 1 tablespoon water and simmer over medium-low heat. Reduce heat to low and cook, stirring, for 2-3 minutes until berries have softened. Remove from heat and push through a sieve, discarding solids. Stir remaining raspberries into the puree and allow to cool. Chill.
• 4.
  Divide between 4 small bowls. Serve with raspberries and wafers.