Riz Au Lait

• 1/2 cup short grain rice such as Arborio
• 1/4 cup granulated sugar
• 2 cups whole milk
• 1 2/3 cups heavy cream, divided
• 2 vanilla beans, halved, split lengthwise and scraped of their seeds
• 1 teaspoon super-fine sugar (optional)
• 1 teaspoon vanilla paste (optional)

1. Place the rice in a medium saucepan, cover with water and bring to a boil. Stir the rice a few times to knock any starch loose, then pour the rice through a strainer, run under warm water to rinse, and place back in the pan. Add 1 cup of the cream, the 2 cups of milk and the vanilla seeds and pods. Bring to a boil over medium-high heat, then lower to a simmer and cook for 30 minutes, stirring occasionally. Add the 1/4 cup sugar, stir and cook for an additional 10 minutes. Remove the vanilla pods before serving.
2. If serving immediately, pull from the heat, spoon into small cups or bowls and enjoy. If not serving right away, pour into a large bowl, cover with plastic wrap and let cool for a half hour or so before placing in the fridge to chill.
3. If you've chilled the pudding before serving and would like to take the optional step of incorporating the vanilla scented Chantilly, remove it from the fridge and let it come to room temperature. When the pudding is ready, whip the additional 2/3 cup cream with 1 teaspoon superfine sugar and 1 teaspoon vanilla paste (or vanilla extract), to soft peaks. Gently fold the whipped cream into the pudding before serving.

short grain rice, granulated sugar, milk, heavy cream, vanilla beans, super, vanilla paste

Taken from food52.com/recipes/19603-riz-au-lait (may not work)