1. Cook the rice in boiling milk with vanilla and sugar for 30 minutes.

2. Let the rice cool in a bowl.

3. Beat the egg yolks with the orange zest.

4. Beat the egg whites until stiff peaks form.

5. Carefully fold the egg yolks and whites into the rice.

6. Butter a cake pan and sprinkle it with breadcrumbs.

7. Pour the rice mixture into the cake pan.

8. Bake in a preheated oven at 180°C for 40 minutes.

9. Meanwhile, blend two-thirds of the well-washed blueberries in a blender.

10. Pour the blueberry sauce into a saucepan and let it slightly reduce on the stove with two tablespoons of sugar.

11. Remove the cake from the oven and let it cool.

12. Pour the blueberry sauce over the cake.

13. Decorate with the remaining blueberries.

14. Let the cake rest in the fridge for at least one hour.

15. Serve the blueberry rice cake cold.