Place the rice, 2 tbsp of caster sugar and water in a saucepan and bring to the boil.
Reduce the heat and simmer for 20 minutes, stirring frequently towards the end of the cooking time.
Once most of the water has been absorbed and the rice is tender, stir in the evaporated milk. Cook for a further 5 minutes stirring frequently until thick and creamy.
Allow to cool, stirring frequently to prevent a skin forming. Once cold stir in the vanilla extract.
Place the blackberries in a flameproof dish and spoon the rice over the fruit. Chill for 1 hour.
Sprinkle the remaining sugar over the rice and place under a very hot preheated grill for 2 to 3 minutes to caramelise the sugar.
Serve straight away when the rice will be slightly warm or chill again before serving.
Prepare ahead: You can make the recipe in advance up to step 5. Do not make the brûlée topping more than an hour or so before serving as it will gradually get softer and loose its delicious crunch. Nutrition information is approximate and is meant as a guideline only.