Classic Rice Pudding
"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)...."
INGREDIENTS
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4 cups whole milk see savings
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1/2 cup raw medium-grain white rice see savings
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Pinch salt see savings
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1 vanilla bean, split, or 1-1/2 teaspoon vanilla extract see savings
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2 large egg yolks see savings
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1/3 cup sugar see savings
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