Rice Pudding:
Rinse the rice: Put the rice in a saucepan, then cover it with water.
Bring to a boil.
When the water is absorbed, drain the rice in a strainer and rinse with cold water.

Heat the milk with the vanilla pod. Once boiling, add the drained rice.
Once boiling again, reduce heat. Stir regularly for 30 minutes or until the mixture has thickened and the rice grains are tender.

Remove the vanilla pod, then add the caramel with fleur de sel. Mix well.
Pour the mixture into 6 ramequins or cups and let cool to room temperature.
To finish, pour 1 tablespoon of caramel with fleur de sel into each cup of rice pudding.

Caramel with Fleur de Sel:
In a saucepan, bring the cream to a boil. Set aside.
In a thick-bottomed saucepan, bring the sugar and water to a boil without stirring until a beautiful amber color is obtained (or darker for a more pronounced caramel flavor).

Remove from heat. Add the butter, stirring constantly.
Add the hot cream, fleur de sel, and Espelette pepper, and stir well to emulsify.
Put in a jar and let rest at room temperature before refrigerating.