1. Cook the rice in plenty of boiling salted water.

2. Drain the rice and add the butter, 25 g of sugar, the vanilla packet, and the candied fruit cut into cubes and soaked in maraschino liqueur.

3. Prepare an English cream: in a saucepan, mix the egg yolks, milk, 75 g of sugar, and the grated zest of half a lemon. Cook over low heat, stirring constantly, until the cream thickens slightly.

4. Dissolve the gelatin sheets in warm water, squeeze them, and add them to the English cream, stirring gently until completely dissolved.

5. Add the rice and whipped cream to the English cream, gently stirring to combine all the ingredients.

6. Pour the mixture into a mold and refrigerate for at least 3 hours, until the ice cream has solidified.

7. Before serving, prepare the raspberry jelly: dissolve the raspberry jelly in half a glass of hot water and stir until completely dissolved.

8. Pour the raspberry jelly over the cold rice ice cream and serve immediately.