Vanilla Bean Rice Pudding

This recipe was taken from a Bon Appetite recipe about 50 years ago

Ingredients

1-1/2C Water

3/4C              Basmati rice

1/4t                Salt

3C                 Milk

1C                 Heavy cream

1/2C              Sugar

1/2ea             Vanilla bean, split lengthwise

1ea Cinnamon Stick

Process

Bring 1-1/2 cups of water, rice, and salt to a simmer in a large, heavy, saucepan over medium-high heat.

Reduce the heat to low and cover

Simmer until the water is absorbed, about 10 minutes

Add milk, cream, and sugar

Scrape the vanilla bean seeds into the mix

Add the vanilla bean, and/or cinnamon stick

Increase the heat to medium

Cook, uncovered, until the rice is tender and the mixture thickens slightly to a soft, creamy texture, stirring occasionally, for about 35 minutes

Remove the pudding from the heat and discard the vanilla bean

Divide the pudding evenly among small bowls

Serve warm, or plastic wrap directly onto the surface of each pudding and chill thoroughly.

Keep refrigerated

Prior to serving, sprinkle with cinnamon or nutmeg (optional)