6 cups (1.5 litres) milk

3/4 cup (160 g) arborio rice

1 vanilla bean, split lengthwise and seeds scraped (or 1 tsp/5 ml vanilla extract)

1/3 cup (70 g) sugar

In a large pot over medium-high heat, bring the milk, rice, vanilla seeds and pod to a boil. Simmer over medium-low heat for 25 minutes, stirring frequently.

Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled.

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