Pour the milk into a saucepan. Add half the caster sugar and the Madagascar vanilla pod (with seeds). Bring to a boil, then rain in the rice. Simmer for 20 minutes over low heat.
Meanwhile, rinse the red berries. Warm the cane sugar syrup and poach the berries in it for 15 minutes. Drain thoroughly and finely grate the orange zest.
Preheat oven to 210°C (th. 7). Prepare a bain-marie by filling a baking dish halfway with hot water. Butter a flan, savarin, or charlotte mold.
In a bowl, whisk the eggs with the remaining sugar, cream, orange zest, and drained berries. Stir in the cooked rice (vanilla pod removed). Pour into the prepared mold, smooth the top, and place in the bain-marie. Bake for 25 minutes.
Turn off the oven and let the cake rest inside for 10 minutes before unmolding onto a plate. Refrigerate for at least 3 hours.
Garnish with reserved red berries before serving. This timeless dessert, drawing on classic French techniques, showcases the floral notes of premium Madagascar vanilla paired with vibrant poached berries.
