Split vanilla bean in half lengthwise; with tip of knife, scrape out seeds. Pour milk into saucepan over medium heat; add seeds, pod and salt and bring to simmer. Add rice; return to simmer, stirring. Cover and reduce heat to low; simmer, stirring every 5 minutes, until thick and pasty, 35 to 40 minutes.

Meanwhile, beat yolks with sugar until light and creamy; beat in cream. Remove rice mixture from heat; stir in yolk mixture. Cook over medium-low heat, stirring constantly and reducing heat to low if mixture starts to simmer, until rice is very soft and mixture thickly coats spoon, about 10 minutes.

Scrape into well-buttered glass or ceramic soufflé or 6 cup/1.5 L baking dish; set dish in bain-marie (roasting pan with boiling water poured in to depth of about 1-1/2 inches/4 cm). Bake in centre of 400F/200C oven until set and top is lightly browned, 40 to 45 minutes. Remove from bain-marie; let cool on rack. (Make-ahead: Refrigerate for up to 1 day.)

Macerated Strawberries: Hull strawberries; keeping small berries whole, halve remaining berries. In bowl, stir together with sugar and brandy; let stand for at least 1 hour, stirring occasionally. (Make-ahead: Refrigerate for up to 1 day.)

Strawberry Sauce: Halve strawberries; in blender or food processor, purée together with raspberries, sugar and lemon juice. Strain through fine sieve, discarding seeds. (Make-ahead: Refrigerate for up to 1 day.)

Mound Macerated Strawberries on pudding; serve with Strawberry Sauce on side.

Makes 8 to 10 servings.