A comforting and creamy rice dish infused with vanilla, perfect for any time of the day.
Bring the water to a boil in a large saucepan.
Ensure the water is boiling before adding the rice to start the cooking process effectively.
Rinse the rice under cold water and drain it.
Rinsing removes excess starch, preventing the rice from becoming too sticky.
Add the rice to the boiling water and cook for 5 minutes.
Stir occasionally to prevent the rice from sticking to the bottom of the pan.
In another saucepan, heat the milk until it begins to simmer.
Avoid boiling the milk to prevent it from scorching.
Drain the partially cooked rice and add it to the simmering milk.
Add the rice gradually to avoid splashing the hot milk.
Add the salt, vanilla bean (split and seeds scraped), and sugar to the milk mixture.
Stir well to evenly distribute the flavors.
Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the milk is absorbed and the rice is tender.
Check the rice occasionally to ensure it doesn't stick or burn.
Serve the rice warm, at room temperature, or chilled, as you prefer.
Garnish with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence.
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