Vanilla Rice Pudding

Combine rice, milk, sugar, vanilla bean, and salt in a medium saucepan.

Bring to a gentle simmer over medium heat, stirring often to prevent sticking.

Cook 30–35 minutes until rice is tender and mixture thickens.

Whisk egg yolks and vanilla extract together in a small bowl.

Slowly whisk 1 cup of hot pudding into eggs to temper them.

Pour egg mixture back into pot while stirring constantly.

Cook 3–5 minutes until creamy and slightly thickened.

Remove vanilla bean and discard.

Serve warm or chilled, stirring before serving.