Mathilde Roellinger’s recipe

Ingredients for 4 to 6 people

• 1 liter of whole fresh milk
• 90 g round Camargue rice
• 90g brown sugar
• 1 beautiful vanilla pod (from Mayotte or Reunion).

The preparation

Split the vanilla pod lengthwise and scrape out the grains with a small knife. In a saucepan, boil the milk with the vanilla beans and the split pod. Leave to infuse for 15 minutes. Mix sugar and rice in a bowl.

Pour the milk over the mixture. Stir with a wooden spoon. Put everything in a soufflé mold or an earthenware dish (pod included). Bake at 150°C for 2 hours, until a crust forms.

Trick

Do not throw away the pod: wash it then dry it in a hot oven off, and reuse it in another recipe (cooking a fruit compote, for example). It can then be dried again, before mixing it to slip it into a jar of cane sugar.