Rinse the rice for 10 seconds in a sieve under warm running water. Place in a medium-sized pot and add 600 ml water, the butter, vanilla and spices. Bring to the boil then simmer for 15 minutes with a tight-fitting lid on. Check to see if the rice is cooked, and when it’s almost ready mix in the mascarpone, maple syrup and sugar, then gently stir in the berries. Put the lid back on, take off the heat and leave for 5 minutes in a warm place. Gently stir it again and it’s ready.