-
1
Place rice in a small saucepan with bay leaf and 2 cups water, bring to a boil over high heat, then drain immediately.
-
2
Transfer rice and bay leaf to a heavy 3-quart saucepan.
-
3
Add 4 cups milk, 1/2 cup sugar, vanilla bean and salt.
-
4
Place over very low heat and cook, stirring occasionally, until milk has been absorbed by rice, about 1 hour.
-
5
Add 2 more cups milk, and continue cooking over low heat 15 to 20 minutes longer.
-
6
Rice should be tender and mixture should be very creamy.
-
7
Remove from heat, and allow to cool to room temperature.
-
8
Combine remaining sugar with 2 tablespoons water in a 1-quart saucepan.
-
9
Place over medium-high heat, and stir gently until sugar dissolves.
-
10
Continue cooking until mixture turns a medium amber color.
-
11
Remove pan from stove and place on a heat-proof surface to cool.
-
12
Caramel will darken somewhat and harden as it cools.
-
13
No more than 30 minutes before serving, add a little milk to rice if it has become too thick, then remove bay leaf and vanilla and transfer pudding to a shallow serving bowl.
-
14
Add 2 tablespoons water to caramel, return it to stove and place over medium heat.
-
15
Cook about 5 minutes until caramel has softened.
-
16
Stir to incorporate water.
-
17
Remove from heat.
-
18
To serve, drizzle caramel sauce over pudding.
