Cut the vanilla pod lengthwise. Scrape out the pulp with a knife. Boil 600 ml milk, 1 pinch of salt, vanilla pod and pulp. Stir in rice pudding and 3 tbsp. sugar, bring to the boil again and let it swell at low heat for about 30 minutes, stirring from time to time.
Take it off the stove. Let rice pudding cool down while stirring occasionally.
For the caramel sauce, caramelise 125 g sugar until golden brown. Stir in milk, crème fraîche and sea salt and simmer until the caramel has dissolved. Let it cool down.
Whip the cream until stiff. Fold into the rice pudding. Fill cream rice pudding into glasses and serve with the caramel sauce.