Rice Pudding - The Pastry Chef's Guide - Ravneet Gill - Another Pantry

Ingredients

• 20 g unsalted butter
• 85 g pudding rice
• 70 g caster sugar
• 350 ml whole milk
• 400 ml double cream
• 1 vanilla pod, split lengthways and seeds scraped pinch of salt
• 1/2 batch Crème Anglaise (see right), to serve
• 500 ml whole milk
• 500 ml double cream
• 1 vanilla pod, split lengthways
• 120 g caster sugar
• 6 egg yolks (ideally 20g each)