For the pudding:

Combine all ingredients in a medium saucepan and stir to combine. Simmer over low heat, stirring occasionally, for 35 to 45 minutes, until most of the liquid has been absorbed and the pudding is thick and creamy. Remove from heat just before it reaches your desired consistency, as it will continue to thicken as it cools. Serve warm or at room temperature.

For the compote:

Combine raspberries, sugar, and water in a small saucepan. Bring to a boil, then reduce heat and simmer until berries break down and liquid reduces to a loose syrup, about 10 to 15 minutes. Pour warm over pudding or cool before serving.