Rice pudding Choc. Bra and Raspberry

For 4

• 500 g milk
• 100 g Ronaldo rice
• a pinch of fine salt
• 100 g fresh cream
• 30 + 30 g sugar
• ½ vanilla pod
• 120 g white cooking chocolate
• 250 g raspberries
• 2 tablespoons of port wine

Put the milk, rice, a pinch of salt, cream, 30g of sugar, ½ vanilla pod on the stove, bring to the boil, lower the heat and continue cooking for 30 minutes. Meanwhile, chop the chocolate and set aside. Put the raspberries in a small saucepan, reserving a few for decoration, along with the remaining sugar, the port wine and bring to the boil for about 10 minutes, blend with a hand blender and set aside. When the rice is ready, add the chopped chocolate and stir until melted. Distribute the rice into 4 bowls and leave to cool. When serving, garnish with the reserved raspberries, drizzle with the raspberry coulis and serve.