3/4 cup Arborio rice, rinsed
6 cups whole milk
1/2 vanilla bean, split and scraped (as we all know, vanilla beans are pricey so if you don’t want to splurge, you can substitute 1-2 teaspoons pure vanilla extract)
1/2 cup sugar
Pinch of salt
1/4 cup heavy cream
In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).