Wash the rice well and drain. In a heavy sauce pan, bring the cream and the coconut milk to a boil. Add the rice and stir.
Add the sugar, split vanilla bean and butter to the sauce pan.
Simmer for approximately 45 minutes, or until the rice is tender. Place cooked pudding in 4 small molds or decorative glasses.
Place half of the raspberries, the Chambord and the confectionary sugar into another pan.
Bring to a boil and simmer a few minutes until the mixture thickens. Puree in a food processor (or blender) until smooth. Pass the raspberry mixture through a fine mesh sieve to remove seeds. Let cool to room temperature.
To serve, drizzle raspberry compote and the remaining raspberries around the base of the pudding. Enjoy.