In a deep saucepan bring the milk to heat along with the split vanilla pod, then add your Carnaroli rice and 1/2 cup of sugar. Cook on a low heat for 15-20 minutes,  stirring throughout.

In a saucepan add your butter to the pan, as its melting add your chopped red apples (keep the skin on as it saves them breaking down) then add in the other 1/2 cup of sugar and coat the apples in the caramel glaze for 2-3 minutes. Remove from heat.

Just before you serve your rice, add a splash of milk if you find it too thick. Plate up and garnish with your caramelized apples and sprinkle over your cinnamon. By adding the cinnamon at the end, it will not overpower the rice pudding.