For the rice:
COOK 3 cups of water with rice and cinnamon stick over low heat and cover until it gets soft and water consumes. Let it cool and pas sit to a bowl taking out the cinammon stick. Add tequila.
For the vanilla sauce:
HEAT cream with a half of sugar, scrape vanilla over it and let it boils.
BEAT yolks with the rest of sugar until they get white.
POUR in the cream and still beating strongly until it gets dense. Take out of heat and pass to a different bowl to cool.
HYDRATE grenetina in 1/3 of a cup of water, when it gets spongy, heat and dissolve.
POUR vanilla sauce mixing to integrate. Pour rice and mix. Pour in containers and refrigerate to set.
TAKE OUT of containers over a plate and decorate with marmalade and raspberries.