When using a vanilla bean, I like to leave it in the pudding and then scrape out the seeds after the pudding has cooled. The seeds scrape out more easily from the softened bean, and the pudding gets an additional boost from the extra time the bean sits in it. This pudding is great as is, but can also be dressed up in dozens of ways (for a few ideas, see Coconut Rice Pudding with Mango, Coffee Rice Pudding, and the variations below).
4 cupswhole milksee savings
1/2 cupraw medium-grain white ricesee savings
Pinch saltsee savings
1vanilla bean, split, or 1-1/2 teaspoon vanilla extractsee savings
2 largeegg yolkssee savings
1/3 cupsugarsee savings
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