Prepare rice according to package directions.
In a medium saucepan combine cooked rice, ½ cup sugar and milk. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until thick and creamy. Remove from heat and immediately whisk in eggs yolks. Stir in vanilla.
Divide raspberries into 6 small oven-proof custard cups. Spoon rice mixture over raspberries and refrigerate until well chilled.
Preheat oven broiler.
Sprinkle remaining sugar over tops of each pudding. Arrange puddings on a cookie sheet and place under broiler. Broil until sugar caramelizes, rotating cookie sheet for even browning. Serve immediately.