Prepare the clementine caramel: in a saucepan, make a dry caramel by heating the sugar over high heat until an amber caramel is obtained. Separately, heat the squeezed clementine juice and then add to the caramel. Heat the caramel for a few minutes over medium heat. Reserve.

Make the rice pudding: in a large saucepan, pour the whole milk, round rice, cane sugar. Split the pod in half, add the vanilla beans to the pan and the pod. Bring to a boil then lower to low heat for a long cooking.

Mix very regularly with a wooden spoon for about 45 minutes.

The desired consistency is creamy, the rice grains must be tender.

Remove the pod then serve hot / warm / cold according to your taste in small ramekins and top with clementine caramel.

For the decoration, take clementine supremes: with a knife cut the outer skin and the outer white membrane. Then, still with the knife, remove the clementine quarters without their white membrane. Decorate each dessert with the supremes.