Riz au lait

Scrape the marrow from the vanilla pod. In a pan with a thick bottom, bring the rice with the milk, vanilla or vanilla sugar, sugar to taste and a pinch of salt to the boil. Boil for 5 minutes at medium height while stirring.

Then cook with occasional stirring at low speed until the rice has absorbed almost all the moisture. The rice must be soft: the pudding is then creamy, not too wet or too dry.

Stir in the butter and pour the rice dessert into a bowl. Allow to cool and then put the dessert in the refrigerator.

Tasty with jam.