Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill
Recipe courtesy of Gail Gand