How to cook
Beat the yolks along with the sugar into a cream like mixture. Pour the rice semolina into the milk, stir and mix with the rest.
Add the vanilla sugar and put on low to moderate heat for 10-15 minutes. Stir often.
The rice pudding is ready when it thickens and the fine rice granules soften.
Distribute my rice cream in cups and it can be consumed while still warm.
For lovers of sweeter desserts - you can increase the amount of sugar.