In a saucepan pour the milk. Add half of the caster sugar and the vanilla (pod and seeds). Put on the fire, add the rice in rain. From boiling, count 20 minutes of cooking over low heat.
Meanwhile, clean the berries.
Heat the cane sugar syrup and put the red fruits in it to poach for 15 minutes. Drain them very carefully. Finely grate the orange zest.
Preheat the oven to th. 7 (210°C). Prepare a bain-marie for the mold, filling a baking dish halfway with hot water. Butter a flan, savarin or charlotte mould).
In a bowl, mix the beaten eggs with the remaining sugar, the heavy cream, the orange zest and the drained red fruits, add the cooked rice from which you will have removed the vanilla pod, mix gently and pour into the buttered mold , level the surface and place the mold in the bain-marie. Bake for 25 minutes.
At the end of cooking, turn off the oven and let stand for ten minutes in the turned off oven before unmolding.
Invert on a plate and refrigerate for at least 3 hours.
Decorate with some red fruits that you will have kept.
