Place the rice, milk, cream and sugar in a saucepan over medium/ low heat. Carefully slice the vanilla lengthways and scrape out the seeds. Add both the seeds and pods to the milk.

Bring the mixture to a boil, turn down the heat and allow to gently simmer for 40 minutes.

After 40 minutes, the vanilla rice pudding may still seem quite runny but as it cools the remaining liquid will be absorbed.

Place all ingredients into a small saucepan. Bring to a simmer. During this time, use a spatula to crush the raspberries as much as possible. Continue to cook for roughly 10 to 15 minutes or until slightly thickened. Remove from the heat and pass through a sieve to remove any seeds. Allow to cool in the fridge.

Remove the vanilla pods from the rice pudding. Divide it between 4-6 bowls. Add some cooled raspberry coulis and decorate with raspberries, figs and edible flowers.