Rice Pudding

Source: Christian Delouvrier's Mastering Simplicity via The Wednesday Chef

Marie Louise's Rice Pudding
Serves 4 to 6 as written (Will double this for dinner and to share with the kids)

Ingredients:

3/4 cup long-grain rice
1 bay leaf
6 cups whole milk, approximately
1 cup sugar
1/2 vanilla bean, split lengthwise
Large pinch of salt

Method:

1. Place rice in a small saucepan with bay leaf and 2 cups water, bring to a boil over high heat, then drain immediately. Transfer rice and bay leaf to a heavy 3-quart saucepan.

2. Add 4 cups milk, 1/2 cup sugar, vanilla bean and salt. Place over very low heat and cook, stirring occasionally, until milk has been absorbed by rice, about 1 hour. Add 1 or 2 more cups milk, and continue cooking over low heat 15 to 20 minutes longer. Rice should be tender and mixture should be very creamy. Remove from heat, and allow to cool to room temperature.