Rice Pudding

• ½ cup (100 g) round grain rice
• 1 vanilla bean
• Generous

Split the vanilla bean in half lengthwise. Place the milk, sugar, salt, and vanilla bean in a large saucepan and bring to a boil. Sprinkle in the rice, stirring.

Lower the heat (use a heat diffuser for very low, even heat) and cook the rice 45 minutes to 1 hour or until it is tender and has absorbed practically all of the milk (the milk left over will be absorbed as the rice cools).