In an ovenproof container, add in the rice with half the milk, half the cream, the butter, sugar and vanilla pod.

Give it a good stir, then place in the oven at 140C/275F.

In one hour, add in one cup of milk and a good scoop of the cream. Stir and place back in the oven.

Another hour later, add the rest of the milk and cream, stir and let bake for a final hour, until the rice pudding has formed a nice crust on top.