Cook the rice in the milk until soft but still grainy, sweeten with 50 g sugar and let cool. Whip the cream until stiff, sweeten with 75 g of sugar and the vanilla sugar and add to the cooled rice. Drain the mandarins and fold into the rice without juice. Let it flow.
Tip for hot midsummer days: You can cook the rice the day before and leave it to cool in the refrigerator. Then the next day you have a quick, ice cold, refreshing meal.
Variation: Instead of canned mandarins, you can cut 500 g fresh apricots in half, stone them, boil with 100 g sugar and ½ cup water, let them cool down and put them in layers with the ice cream in a bowl.
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