I make the caramel first. Put the sugar, corn syrup, and vanilla bean (scrape it before you put it in the pan) in a heavy saucepan.

Bring the mixture to a boil, and cook until it becomes a golden, amber color.

Carefully, stir the lemon juice in with a wooden spoon. Put the caramel in a container and let cool.

Combine the rice with the milk and vanilla bean.

Bring the rice to a simmer and cook until tender, 20 to 25 minutes.

Turn off the heat and stir in the sugar.

Layer the pudding into a glass and top with raspberries. Spoon the caramel over top. These can be made up to 8 hours before you are going to serve them.