Rinse the rice with cold water and leave it to boil with the vanilla, milk, butter and salt. Once the rice is ready, add 2/3 cup (150 g) sugar. Stir for it to melt and add the egg yolks 1 by 1.
Beat the egg whites and remaining sugar into hard snow. Squeeze out the lemon's juice to the egg white snow. Carefully add the raisins and mix with the remaining products.
Pour the mixture into a suitable deep container, which you've greased ahead of time. Bake the souffle in a preheated moderate oven. You can serve it with compote or fruit mousse of your choice.