In a saucepan, combine rice, milk, sugar, and salt. Bring to a boil.

Reduce heat and simmer for about 30 minutes, stirring occasionally until thickened.

Remove from heat and stir in vanilla extract.

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down.

Simmer for about 10 minutes, then strain to remove seeds if desired.

Spoon rice pudding into bowls and drizzle with raspberry sauce.