To cook the rice pudding :
● Between 20 and 60g fresh or dried
verbena (or other herbs of your
choice, according to your taste)
● 1l whole milk (or semi-skimmed)
● 260g 30% cream (or 330g if using
semi-skimmed milk)
● 160g round dessert rice
● 130g sugar
For the whipped cream :
● 200g 30% fat cream
