Rice pudding

Preparation

1. 1

   Split the vanilla pod in half and scrape out the seeds with the tip of a knife. Bring the milk to a boil with the split pod and its seeds.

2. 2

   Rain the rice into the hot milk and immediately lower the heat to minimum.

3. 3

   Simmer very gently for 25 minutes, stirring very regularly (especially towards the end) to keep the rice from catching at the bottom, until it is tender and has absorbed almost all the milk.

4. 4

   Remove the vanilla pod, add the sugar and mix well until dissolved.

5. 5

   Divide into glasses and let cool slightly before chilling, if you prefer it well chilled (the rice thickens further as it cools).