Classic riz au lait (rice pudding) with vanilla and white chocolate

Use round rice or risotto rice; do not wash it, so the starch stays.

Put the milk in the pan with a pinch of fleur de sel and a little sugar.

Flatten the vanilla pod with the knife, split it, scrape it and add all of it to the milk.

Bring to a boil over medium heat, then cook gently for 22 minutes, stirring from time to time; it stays fairly liquid and thickens as it cools.

Once the rice is cooked, stir in a little white chocolate, mix well, leave to cool and serve.