For the rice pudding:
140 g pudding rice, 1 litre milk, 2 vanilla pods, 70 g sugar, 150 ml single cream
For the milky caramel:
100 g sugar, 5 g butter, 120 ml single cream
Prepare the rice pudding. Blanch the rice: cover it with water and bring to the boil, then drain immediately.
Pour the milk into a saucepan. Split the vanilla pods in two, remove the seeds and add them to the milk. Add the sugar. Heat and add the rice. Cook over medium heat for about 30 minutes, stirring regularly. Cool in the fridge.
Prepare the milky caramel. Heat the sugar in a saucepan over medium heat to make a golden brown caramel. Stop it cooking by adding the butter, then incorporate the warm cream. Cook for 3 or 4 minutes, then leave to cool.
Whip the 150 ml cream. When the rice is cold, gently incorporate the whipped cream and serve the caramel separately.