Rinse 1 cup of rice and place it on the stove with 2 1/2 cups of water. Add vanilla and 1 cup of sugar, taste, and let it boil until the rice absorbs the water and is slightly separated.

Pour in 1 1/2 liters of milk, add 2 tablespoons of cream and 1/2 tablespoon of ghee, and let it cook until it thickens.

Dissolve 1 tablespoon of cornstarch in 1 cup of water and add it to the mixture.

Let it cook until it thickens like béchamel sauce.

Pour into ramekins and place them under the broiler to brown slightly, let cool, and then refrigerate.