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Slice the vanilla pod in two, lengthwise, and remove the pulp.
Heat 1 l of whole milk with the vanilla pulp.
Once it begins to simmer, add 200 g (7 oz) of round rice.
Leave to cook over a low heat, stirring frequently.
After about 30 minutes, remove from the heat and add 80 g (2.8 oz) of brown sugar.
The rice will continue to swell slightly.