Bring the water to the boil. Stir in the rice, bring
to the boil again, then remove from the heat and
leave to stand for 5 minutes. Drain.
Beat the eggs,
sugar, vanilla and salt together. Blend in the
raisins, milk and rice and turn into an ovenproof
dish.
Stand the dish in a roasting tin (pan) of hot
water. Bake in the oven at 180°C/350°F/gas
mark 4 for 1 1/2 hours or until the rice is
cooked and set firm.
Remove from the oven and allow
to cool for 15 minutes. Meanwhile, put the
blueberries in a pan with 30 ml/2 tbsp water
and a little sugar.
Heat gently until the juice
runs, then cover and simmer for about 5 minutes
until the fruit is tender.
Puree in a blender or
food processor or pass through a sieve. Taste and
add more sugar if liked.
Serve the rice cut into
pieces with the sauce poured over.