Ingredients

• 0.5 cup Short-grain rice (Arborio or round-grain)
• 4 cups Whole milk
• 0.5 cup Granulated sugar
• 1 Vanilla bean
• 1 pinch Salt
• 1 strip Lemon zest (optional)
• 1 tablespoon Unsalted butter (optional)
• 0.25 cup Heavy cream (optional, for extra richness)

Instructions

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. This step helps remove excess starch, preventing the pudding from becoming too gummy.

2. 2

   In a heavy-bottomed saucepan, combine the rinsed rice, whole milk, granulated sugar, salt, and the split vanilla bean (if using vanilla extract, add it at the very end). Add the lemon zest strip if desired for a subtle aromatic note.

3. 3

   Bring the mixture to a gentle boil over medium heat, stirring frequently with a wooden spoon to prevent the rice from sticking to the bottom of the pan.

4. 4

   Once boiling, reduce the heat to very low, cover the saucepan partially (leaving a small gap for steam to escape), and simmer gently for 45-55 minutes.

5. 5

   Stir the rice pudding every 5-10 minutes during simmering to ensure even cooking and prevent sticking. Continue cooking until the rice is tender and has absorbed most of the milk, resulting in a thick, creamy consistency. It should still be quite moist.

6. 6

   Remove the saucepan from the heat. Carefully take out and discard the vanilla bean pod and lemon zest strip. If using, stir in the unsalted butter and heavy cream for added richness and a silky texture. If using vanilla extract instead of a bean, stir it in now.

7. 7

   Serve the Riz au Lait warm for immediate comfort, or chill it in the refrigerator for at least 2 hours before serving. The pudding will thicken further as it cools.