4 cups (1 litre) milk

1 vanilla bean, split lengthwise and seeds scraped

1/2 cup (105 g) arborio rice

1/3 cup (70 g) sugar

In a large pot over medium heat, bring the milk, vanilla bean and seeds to a boil. Add the rice and simmer over low heat, stirring often, for 25 minutes or until the rice is very tender. Add the sugar and cook 1 minute.

Transfer to a glass bowl. Cover with plastic wrap directly on the surface of the rice. Let cool, then refrigerate until completely chilled, about 2 hours.

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