Rice pudding:

Pour the milk and cream into a saucepan over medium heat.

Add the vanilla pods and beans.

Stir in the sugar and rice.

When it comes to the boil, lower the heat. Let it cook for 35 to 40 minutes.

Leave it to cool at room temperature for 20 minutes and then in the refrigerator for at least an hour.

Caramelised apples:

Peel the apples and cut them in half. Remove the core and place on a baking tray. Add the sugar and bake for 1 hour at 170º.

Serve the rice pudding with a caramelised apple on top along with a little of the caramelised sauce from the apples.