adapted from Molly Wizenberg's Cooking Life column in Bon Appetit (March 2009)

1 1/2 cups water

3/4 cup basmati rice

1/4 teaspoon salt

4 cups whole milk

1/2 cup sugar

1 vanilla bean, split lengthwise

Bring 1 1/2 cups water, rice and salt to simmer in a heavy large Dutch oven over medium-high heat. Reduce heat to low and cover. Simmer until water is absorbed, about 15 minutes. Add milk and sugar. Scrape in seeds from vanilla bean and add it to the pot. Increase the heat to medium-low and cook uncovered until rice is tender and mixture thickens to a soft creamy texture. Stir often for about 45 minutes.

Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve or press plastic wrap directly onto surface of each pudding and chill thoroughly.

Note: pudding can be made 2 days ahead. Keep refrigerated.