Riz au lait

Cooking the rice:

1. 1Rinse the rice in cold water several times until the water runs clear.
2. 2Put the drained rice in a saucepan with the milk, half of the heavy cream (20 cl), and the vanilla extract.
3. 3Mix and cook at a simmer for 30 minutes, covered.

Preparing the rice pudding:

1. 4Once the rice is cooked, remove the saucepan from the heat.
2. 5In a bowl, whisk the egg yolks with the sugar.
3. 6Pour a small amount of the cooked rice into the bowl with the egg yolks and mix well.
4. 7Pour the rice and egg yolk mixture back into the saucepan and mix again.
5. 8Put the saucepan back over low heat and keep stirring for 1 to 2 minutes, until the cream thickens slightly.
6. 9Remove the saucepan from the heat and let cool for about 10 minutes.
7. 10Whip the remaining 20 cl of heavy cream and fold it into the cooled rice pudding.
8. 11Mix gently.

Plating:

1. 12Pour the rice pudding into ramekins or a large dish and chill in the refrigerator for at least 2 hours (or until completely cooled).
2. 13The rice pudding is ready to serve.