15 oz. Lotus Foods Bhutanese Red Rice
1/2 cup white sugar
3 cups unsweetened coconut cream
1 lb. frozen raspberries unsweetened
1 1/2 cups creme patisserie
1 cup whipping creme
cinnamon bark, 2 inch, 2 whole cloves
2 tablespoons red sticky rice wine from Laos or Ficklin Port
Steam rice and set aside to cool. Puree berries but leave some texture. Whip cream and set aside, grind whole spices, make creme patisserie, add sugar to coconut creme. In a large bowl combine rice, all but 1/2 coconut cream, crème patisserie, fold in whipped crème, and all but 1/4 cup puree, add spices, and the red rice wine or port. Chill for several hours.
Serve for adults in a Martini glass, garnish with a spoon of coconut creme and a spoon of the puree, top with a sprig of mint. For children layer rice pud, puree, and remaining coconut cream in Parfait glasses and the wine can be omitted.
Served with Cassava Sesame Crisps (Sweet).