Bring gently to the boil and cook for 1 hour over very low heat, stirring occasionally.
The day before, pour the milk into a large saucepan, then add the rice and the calissons. Bring gently to the boil and cook for 1 hour over very low heat, stirring occasionally. The calissons will slowly melt and flavour the mixture, while the rice will melt. Add the sugar and half of the white nougat, allow to cool, then transfer the rice pudding to a tin. Close it and leave it to stand for at least 12 hours in the refrigerator. The next day, whip the liquid cream until stiff, then gently fold it into the rice pudding with a spatula.
Remove to a serving dish and garnish with the remaining nougat.