In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat, stirring frequently until the mixture thickens.

Remove from heat and stir in vanilla extract. Let it cool slightly.

In a mixing bowl, combine raspberries, sugar, and lemon juice. Mash the raspberries slightly to release their juices.

Let the sauce sit for about 10 minutes to allow the flavors to meld.

Spoon the rice pudding into serving bowls and top with raspberry sauce.