- 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.
- Preheat the oven to 180C.
- 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.
- 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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