Preparation

1. Bring the raw milk (or whole milk and cream), sugar, cinnamon and vanilla pod, split in half lengthways, to the boil in a saucepan. Pour in the rice and simmer, covered, for 40 minutes.

2. In another saucepan, pour the sugar into 1 tablespoon of water and caramelize over medium heat until brown. Deglaze, off the heat, with the liquid cream and, stirring constantly, add the butter and Le Guérandais Flower of Guérande Salt, until you obtain a smooth, blond caramel. Leave to cool.

3. Pour the cooled caramel into glasses and add the rice pudding.

4. Serve warm or cold.