Place the 1/2 cup of rice and 2 cups of water in a pot over the stove. Stir occasionally until the rice absorbs all the water. It should look like this: no water on top, fully absorbed, and almost cooked.

Turn off the heat and add 1 liter of milk to the rice. Stir well and add the remaining ingredients: 1 cup of cream, 4 packets of vanilla, and 1/2 cup of sugar.

Finally, prepare 3 tablespoons of cornstarch (about 60 grams) dissolved in 1/2 cup of additional milk until the mixture is smooth with no lumps. Add this mixture to the rest of the ingredients.

Turn the heat back on to medium or low and stir continuously until the mixture thickens to the desired consistency. The spoon should pick up rice, not just milk. (It will thicken more as it cools.) Warning: Without stirring, the rice will stick to the bottom of the pot and burn.

Immediately pour the rice pudding into serving bowls and cover them right away (this is necessary) so it takes the shape of the bowl and the texture sets. Let it cool slightly, then refrigerate. Leave it for a few hours until it chills. Enjoy! You can sprinkle mixed nuts or a blend of coconut, raisins, and peanuts on top for the best rice pudding ever.