Rice pudding with caramel

Step 1. Rice Pudding

1. Plunge the rice into a large saucepan of boiling water and leave to cook for 3 min.
2. Strain.
3. Bring to the boil the milk with the vanilla pod split in two.
4. Pour the rice into it and leave to cook for 25 min, mixing carefully.
5. Add the sugar and leave to cook for another 2 min. Take off the heat and leave to cool.
6. Divide up the rice pudding into glass serving cups.

Step 2. Caramel

1. Pour the sugar into a saucepan and leave to cook until an amber caramel is obtained.
2. Take off the heat and pour the cream in a thin drizzle, stirring constantly.
3. Add the butter, mix for 2 min on a low heat. Leave to cool and pour it over the rice pudding.

Step 3. Buckwheat

Toast the buckwheat in a dry frying pan for 2 min. Sprinkle the buckwheat over the rice pudding and serve.