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.