Boil rice and water for 20 minutes. Add this mixture to the boiling milk. Then add the powdered sugar and vanilla. After the pudding has a thick consistency, add the cream and remove the saucepan from the heat. Place the rice pudding in equal amounts in tile containers and let it cool for 1 hour. After the custards have a crust, bake them for 15 minutes so that they are browned. (If you set the top of the oven to warm up, the custards will color quickly).

Bon Appetit…