1) In a saucepan, add sugar and 2 tablespoon of water. Bring this to a boil to dissolve the sugar.
2) Add raspberries and again allow this to boil.
3) Cook for another 3-4 minutes until the raspberry breaks down to make a thick and jam-like sauce.
4) Store inside refrigerator for later use.
5) Serve this as a garnish on the rice pudding.