Vanilla Cream Rice Pudding

Place the milk and cream in a saucepan or better still, a double boiler.

Split the vanilla pod length ways and scrape out the seeds and add both the pod and and the seeds to the cream and milk.

Bring the milk mixture to a gentle simmer and add the rice and sugar.

Simmer gently, stirring frequently, for about 20 minutes until the rice is soft and the liquid absorbed.

Watch carefully to ensure that the rice and milk do not burn on the bottom of the pan.

Remove the vanilla pod before serving the creamed rice with the rhubarb.

Delicious hot or cold!