1 qt. milk
1/2 c. long grain rice
2 egg yolks
1/2 vanilla bean, split
1/3 c. sugar
1/4 tsp. salt
2/3 c. heavy or whipping cream

In medium saucepan heat milk with vanilla bean to boiling over medium- high heat. Stir in rice and return to a boil. Reduce heat and simmer uncovered, stirring occasionally until rice is tender, about 55 minutes (slowly).

Meanwhile, in medium bowl whisk sugar, egg yolks and salt until blended. Pour in cream and whisk again until completely blended and smooth. When rice is done, remove from heat and stir in cream mixture until well combined. Return to a boil over medium-high heat; remove and discard vanilla bean.

Pour pudding into a six-cup service dish. Cool to room temperature. Cover and refrigerate four hours or overnight. Makes 4 cups. (1/2 cup = 235 calories)