Instructions: Cook the rice and vanilla pod in the milk until the grains are tender.

Remove the vanilla pod, split it and scrape the seeds into the pudding. Stir in the sugar while the mixture is still hot and allow it to cool.

Whip the cream, fold it in and spoon the mixture into ramekins. Chill thoroughly. Spread the clotted cream on top and chill once more.

Sprinkle a layer of sugar on the surface of the puddings and put them under a hot grill until the sugar caramelises. Remove from the heat and refrigerate.

You can get a similar effect by cooking the sugar until it just caramelises then pouring it over the chilled pudding. It is important to have the pudding very cold before caramelising the top.

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