Classic Rice Pudding

When using a vanilla bean, I like to leave it in the pudding and then scrape out the seeds after the pudding has cooled. The seeds scrape out more easily from the softened bean, and the pudding gets an additional boost from the extra time the bean sits in it. This pudding is great as is, but can also be dressed up in dozens of ways (for a few ideas, see Coconut Rice Pudding with Mango, Coffee Rice Pudding, and the variations below).

• 4 cups whole milk
• 1/2 cup raw medium-grain white rice
• Pinch salt
• 1 vanilla bean, split, or 1-1/2 tsp. vanilla extract
• 2 large egg yolks
• 1/3 cup sugar

Dump the milk, rice, salt, and split vanilla bean into a large, heavy saucepan (if you're using vanilla extract, don't add it yet). Bring to a boil over high heat, stirring constantly. Reduce the heat to low, cover, and simmer gently, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is reduced to about 3-1/2 cups, about 8 minutes. It's important to let the pudding simmer gently, not boil, and you'll need to stir constantly toward the end of cooking to prevent scorching.

In a medium bowl, whisk the egg yolks, sugar, and vanilla extract (if using). Slowly add the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat. Transfer the pudding to a bowl or serving dish and lay a sheet of plastic wrap right on the pudding's surface to prevent a skin from forming. If you've used a vanilla bean, fish it out when the pudding has cooled, scrape out the seeds, and stir the scrapings into the pudding. Discard the empty bean. Serve warm, at room temperature, or chilled.