Place the rice in cold water to cover and then bring to the boil, drain and refresh. Boil 1 litre of the milk, half the sugar and all the butter in a large pan with the rice. Once it reaches boiling point, turn down to a simmer. Cook for 8-10 minutes or until the rice is tender.

Beat the egg yolks and remaining caster sugar together in a bowl. Boil the cream with the remaining 200ml milk and pour onto the yolks, whisking until pale and creamy. Stir the mixture gradually into the pan containing the rice and cook on a low heat. Once it is suitably thick, take off the heat, stir in the crème fraîche and leave in the fridge to cool.

Heat sugar and water in a medium, clean, saucepan over a medium heat, for 2–3 minutes. The sugar will melt and small bubbles will start appearing. Don’t be tempted to stir, this can encourage the caramel to crystallize – just swirl it round using the handle.

Once the sugar has started boiling, after about 5 minutes, it should be light brown in colour. Continue boiling until it has become medium brown in colour. Remove the saucepan from the heat and pour the cream into the mixture. It will hiss and spit and seem to solidify but be patient and return to the heat for 2–3 minutes, then add whiskey. Stir through the salt and transfer to a glass jar or bowl and let cool to room temperature or pop in the fridge for 20 minutes.

To serve, spoon the rice pudding into glasses or bowls. Pour on whiskey caramel sauce and swirl.