Take the cold milk and boil it with sugar.
While the milk is heating up, cut the vanilla pod lengthways and, with a knife, scrape out the seeds from both halves.
Add the vanilla seeds to the sugar-and-milk mixture.
As soon as the milk boils, slowly pour in the rice and leave to simmer.
When the contents of the pan begin to simmer, turn down the heat and cook slowly for 40 minutes.
When the rice is ready, take off the hob and add in the cream.
Leave to stand in a cool place for at least 1 hour.
Pensez à regarder le geste pâtisserie "la crème sucrée vanillée" qui vous expliquera clairement comment récupérer les grains d'une gousse de vanille
Grate the peel of the limes into the saucepan you will be using for the cream.
Use only the outer green layer of the limes; the white pith underneath has a slightly bitter taste.
Add the lime juice to the saucepan, together with the butter, which you should have cut into pieces beforehand.
Soften the gelatine in cold water for 5 to 10 minutes.
Break the eggs into a bowl, add in the caster sugar and the corn starch. Mix until nice and smooth.
When the lime juice in the saucepan is ready, blend it into your mixture of egg, sugar and corn starch.
Mix well, return the contents of the bowl to the saucepan and cook over a medium flame, stirring all the time.
When the lime cream begins to boil, add in the gelatine, having dried it carefully.Mix well one more time.
Set aside your lime cream in the refrigerator, covered with cling film to prevent a skin from developing.
Assembly: Arrange your rice pudding in a verrine, then add a layer of the lime cream. Place a few zests of lime on top for decoration.