Place the rice, milk, sugar and half the prepared expresso in a heavy based pan, stir well and bring to the boil.

Reduce the heat to a simmer, cook gently stirring every so often to avoid it catching on the bottom.

cook for 25-30 minutes until the rice is cooked, cream and tender.

remove to a large bowl and allow to go cold, add the remaining prepared espresso coffee, before covering and placing in the fridge to go cold.

To Serve, beat the crème fraiche into the rice, and transfer the chilled rice to 4 serving dishes.

Top each with some fresh raspberries, sprinkle over some crunchy granola and serve.