Step 1.
Split the vanilla beans

Step 2.
Add the vanilla beans to a heavy based pan with the rice, milk, sugar and salt

Step 3.
Bring to a simmer, stirring with a wooden spoon as it comes up to heat

Step 4.
Cook for 45 minutes, stirring occasionally

Step 5.
Allow to cool to room temperature

Step 6.
Whisk the cream until it forms soft peaks, then fold into the rice until well combined

Step 7.
Serve the creamed rice in bowls. Garnish each bowl with a quarter of very ripe nightingale persimmon

Recipe by AEG