The Best Rice Pudding

1. 1

   Bring the water to a boil in a 2-quart saucepan.

2. 2

   Add the rice, vanilla bean, and salt.

3. 3

   Cook 10 minutes.

4. 4

   Add the milk and cook over very low heat until the rice is tender, about 10 minutes.

5. 5

   Preheat the oven to 350F.

6. 6

   Lightly butter a 1 1/2-quart shallow baking dish.

7. 7

   In a small bowl, combine the cream, sugar, and eggs, then fold into the rice mixture.

8. 8

   Remove the vanilla bean and pour the rice mixture into the buttered baking dish.

9. 9

   Sprinkle with cinnamon.

10. 10

    Place the baking dish into a larger baking pan in the oven.

11. 11

    Pour boiling water into the larger baking pan to a depth of 1 inch.

12. 12

    Bake 30 to 45 minutes, or until the pudding is firm and the top surface is golden brown.

13. 13

    Cool to room temperature on a wire rack.

14. 14

    Serve at room temperature or refrigerate, covered, to serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.