Rice pudding with vanilla

Ingredients for 4 servings:

• 250 g rice pudding
• 80 g sugar, according to taste
• ½ tsp, leveled salt
• 1 liter of milk, I like to use 1.5% milk
• 1 vanilla pod(s) or 1 packet of vanilla sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

First, cut open the vanilla pod and scrape out the seeds with a knife. Place the pod and seeds in a saucepan along with the sugar, salt, and milk and heat gently, stirring, until the liquid just about boils. When it’s ready, add the rice and reduce the heat to the lowest setting. The whole thing then needs to simmer for 30-35 minutes with the lid on for 30-35 minutes. Stir occasionally to prevent it from burning. Unfortunately, this happens very easily with rice pudding. Rice pudding tastes best warm or cold with cinnamon sugar, raspberry or strawberry syrup, or fresh fruit. If you prefer your rice pudding cold, leave the vanilla pod in; it will continue to release flavor as it cools.