In a large saucepan, gently bring the milk and rice to a boil. Cover and simmer over low heat for about 30 minutes or until the rice is tender.
Meanwhile, in a bowl, combine the sugar and cornstarch. Add the cream and combine with a whisk. Pour in the mixture of cooked rice and bring to a boil, stirring constantly. Simmer for 1 minute. Add the vanilla.
Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled. Stir before serving.
You can also add half a vanilla bean when cooking the rice and/or raisins at the end of cooking.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.