Cut the vanilla pod lengthwise and scrape out the pulp. Boil 600 ml milk, Alpine salt, vanilla pod and pulp. Add rice and 3 tbsp. sugar, bring to the boil while stirring and allow to swell at low heat for about 30 minutes, stirring occasionally. Remove from heat and let rice pudding cool down while stirring several times.
For the caramel sauce, caramelise 125 g sugar until golden brown. Add crème fraîche, 100 ml milk and coarse Alpine salt. Leave to simmer until the caramel has dissolved. Let it cool down. Whip the cream until stiff. Fold into the cold rice pudding. Arrange rice pudding in glasses with the caramel sauce.