Madagascar vanilla rice pudding

Preparation

1. Pour the milk into a pot and add the brown sugar.
2. Slice the vanilla pod lengthwise, scrape the inside and transfer the vanilla seeds and pods to the pot with the milk. Bring to the boil.
3. In a saucepan, melt the butter over medium heat and sauté the rice until translucent.
4. Add a ladleful of milk and continue to cook, stirring constantly, adding milk gradually when the liquid has been absorbed.
5. Repeat until all the milk has been incorporated and the rice is fully cooked (about 30 to 40 minutes).
6. Once the rice is cooked, transfer to small ramekins and refrigerate for at least 4 hours.
7. Just before serving, decorate with a few blueberries.
8. For a “lunchbox” version, use small plastic containers with a tight-fitting lid instead of the ramekins. Your little ones will love this delicious healthy treat!