Heat a small sauce pan with a medium heat and add 1 cup of fresh (or frozen) raspberries, 2 tablespoons of white sugar, 1 teaspoon of fresh lemon juice and mix everything together

After about 4 minutes, remove the sauce pan from the heat, add the raspberry mixture to a sieve with a bowl underneath, and with a wooden spoon push down on the raspberries to release all the liquids into a bowl, set the raspberry liquid aside and discard the paste

Heat a large frying pan with a medium heat, add 4 cups of milk, 1 vanilla bean, 4 pieces of lemon peel, and gently mix everything together

Once the milk starts to lightly boil, add ½ cup of round rice to the pan and gently mix everything together, continue to stir while cooking

After about 10 minutes since adding the rice, lower the fire to a LOW heat and add ½ cup of white sugar to the pan and continue to stir

After about 15 minutes since adding the sugar, your rice pudding should be perfectly cooked, if you run your spatula through the bottom of the pan and you can see the pan, it´s done, turn the heat off and let it rest for about 5 minutes

Distribute the rice pudding into 3 bowls using only half of the rice pudding in the pan, then distribute the raspberry sauce into each bowl, top of each bowl with the rest of the rice pudding

Garnish with some fresh raspberries and some lemon zest