1.Rinse rice under cold running water until water runs clear.
2.Place milk, the water, 1 tablespoon maple syrup, rind and vanilla bean and seeds in a small saucepan; bring to a simmer. Add rice, stirring to separate grains; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes or until rice is tender and liquid reduces and thickens.
3.Discard vanilla bean; divide rice mixture among four ½ cup (125ml) shallow ovenproof dishes. Top each with
a quarter of the raspberries; fold gently to mix, taking care not to break up raspberries further. Drizzle with remaining maple syrup; sprinkle with cinnamon.
4.Preheat oven grill (broiler) to high; grill for 3 minutes or until tops are golden. Serve warm.
Use orange rind instead of lemon rind, and nutmeg instead of cinnamon, if preferred.