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Export 7 ingredients for grocery delivery
Step 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.
Step 2
Stir yoghurt into the rice mixture. Chill mixture until completely cold.
Step 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.
Step 4
Divide between 4 small bowls. Serve with raspberries and wafers.
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