Boil 80g short grain rice for 4 minutes.
Drain rice and place in a pan with 450 ml of hot milk and a little vanilla.
Simmer for about 30 minutes.
Stir in about 2 tbsp of cream.
Cook 100g of sugar with a little water until it caramelises.
Pour caramel on the bottom of a Porcelaine mould of about 20cm in diameter.
Pour cooked rice in mould.
Let cool before refrigerating for a few hours or overnight to set.
Unmould and enjoy.
