Rice Pudding

I know I don't have pictures with my recipes and I am sorry. I don't have my camera with me when I cook up at the main house and so no pictures - but this one I hope you know how it is suppose to look like.

Rice pudding. We (my sis, mom and niece) have tried many recipes. None have turned out. They were gross - so for my sister's and her husbands 20th (yes that is correct!) 20th Anniversary, we made Steve's favorite dessert. I was a little worried, but I went to a recipe blog I have used and everything has turned out great (my kitchen cafe). And found one to try, it just took a lot longer to cook here in Oregon than wherever the blog-lady is from. But it turned out so good, I wish I make more. Add, vanilla ice cream or cream or chocolate shavings on top - yum!

Rice Pudding
adapted from Martha Stewart and my kitchen cafe

3/4 cup Arborio rice, rinsed
6 cups whole milk (didn't have and used 3 cups 2% and 3 cups half-n-half)
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 (used half -n-half)

1. 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 45-60 minutes.

2. Remove vanilla bean if using; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).