This rich, creamy pudding is delicious served warm or cold.
1 1/2 cups water
3/4 cup basmati rice
1/4 teaspoon salt
3 cups Lewis Road Creamery Fresh Vanilla milk
1 cup Lewis Road Creamery cream
1/2 cup Heilala Vanilla Sugar
1 Heilala vanilla bean, split lengthwise
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove pudding from heat and remover vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.