Recipe: Rice Pudding

1 In a heavy-bottomed saucepan, pour a drop of cold water, then 1.7 cups (40 cl) of milk and bring to boil. Add vanilla sugar (or vanilla bean seeds), 1.75 oz (50g) of caster sugar, 1/2 pinch of cinnamon and finally the rice. Cook for 22 minutes, ensuring it doesn't stick.

2 Meanwhile prepare the English custard: bring the other 1.7 cups (40 cl) of milk to boil with 1 packet of vanilla sugar (or vanilla bean seeds).

3 While the milk heats, place your 6 yolks and 3.5 oz (100g) of sugar in a bowl and whisk (blanch). When the milk boils, pour it over this mixture, stir without making foam and return to the saucepan on low heat as there should be no more boiling. Stir constantly with a wooden spatula and when the liquid coats and leaves a trail on your wooden spatula, remove and strain it. Your English custard is successful (poached). Let cool.

4 Your rice is cooked, so add the butter cubes and salt grains and transfer to a large bowl and let cool.

5 When your rice and cream are cold, mix them with a spatula then refrigerate.

6 In a bowl, place 0.4 cup (10 cl) of whipping cream in the freezer for 5 minutes then whisk whip into firm whipped cream.