Place the milk, cream and vanilla pod into a saucepan and bring to a simmer. Stir in the rice, butter and sugar then bring to the boil, stirring until the sugar has dissolved.

Reduce the heat to the lowest setting and cook for 35-45 minutes or until the rice is tender and creamy, stirring frequently.

Just before serving, swirl with a little dandelion syrup coulis. String well so it combine and flavour the mixture.

Serve and enjoy while hot or warm up later on.