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  1. Place all the ingredients for the compote into a small saucepan. Bring to a simmer and cook gently for 5 minutes, remove, cool, cover and leave overnight.
  2. Preheat the oven to 180C.
  3. Put the rice, sugar, coconut, and butter into a pie dish. Bring the milk to the boil with the vanilla and pour over. Give everything a gentle stir. Bake in the preheated oven for 1½ - 2 hours and remove when just set. The skin on the pudding should be golden; the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy.
  4. Serve the pudding warm with the cherry compote chilled or at room temperature and chilled softly whipped cream on the side.



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