Prep. time: 10 minutes
Cooking time: 40 minutes
 

1. Bring the milk to a boil. Split the vanilla beans and scrape the seeds into the milk.
2. Add the rice and 200 g sugar. Reduce the heat and cook over low heat for 30-40 minutes, stirring often.
3. For the whipped cream, set a bowl into a larger bowl filled with ice cubes. Pour in the cream and whip until thickened. Transfer to another bowl and keep cold.
4. For the caramel, cook the 150 g sugar and 2 Tbsp. water over high heat. When the sugar is caramelized, deglaze it by adding the orange juice.
5. Pour the rice pudding into the bowl you used to whip the cream, still on the ice.
6. Incorporate 4 spoonfuls of caramel, then the whipped cream, and combine until smooth.
7. Spoon the rice pudding into serving dishes and decorate with a little more caramel.