In a large saucepan bring half-and-half almost to a boil. Add rice, the 1/4 cup sugar, butter, vanilla bean, and salt; reduce heat. Simmer, covered, for 20 to 25 minutes or until rice is just tender, stirring often. Remove from heat. Cool 45 minutes. (If a skin forms on top while rice cools, stir occasionally.) Remove vanilla bean and scrape insides of bean into the rice mixture; discard bean. Set aside.
Preheat oven to 350 degrees F. Butter a 2-quart souffle dish; set aside. In a large mixing bowl beat egg yolks with an electric mixer on medium to high speed until thick and lemon colored, about 5 minutes. Gradually add the 1/3 cup sugar, beating until thickened and sugar is almost dissolved, about 5 minutes. Set egg yolk mixture aside.
Thoroughly wash beaters. In another large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form.
Gently fold the cooled rice mixture into the egg yolk mixture. Fold 1 cup of the egg whites into the yolk mixture. Fold egg yolk mixture into remaining egg whites. Pour into the prepared dish. Place souffle dish in a 2-quart square baking dish. Place baking dish on the oven rack. Pour boiling water into the baking dish to the depth of 1 inch.
Bake for 45 to 50 minutes or until set. Cool about 10 minutes on a wire rack. Serve warm with Raspberry Sauce spooned over top. If desired, garnish with lemon balm.
Place raspberries in a food processor or blender. Process or blend until berries are pureed. Press mixture through a fine-mesh sieve; discard seeds. In a small saucepan stir together sugar and cornstarch. Add sieved berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature. If desired, stir in raspberry liqueur. To store sauce, cover and chill in the refrigerator for up to 3 days.