Blanch the rice for 3 minutes in boiling water.
Drain and rinse the rice.
Cook the rice in the milk, sugar and vanilla until soft and melting.
Add the yolks and cream (for an ultra-creamy rice pudding) and mix well. Continue cooking for 1 minute, then transfer to a salad bowl or small individual containers. Set aside in the fridge. Add maple syrup just before serving.
Please note: due to the presence of eggs, this rice pudding will keep for 48 to 72 hours maximum in the fridge.
