Rice Pudding

4 cups (1 L) milk
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) sugar
1 cinnamon stick
1/2 vanilla bean, split lengthwise
A pinch of saffron threads
Brown sugar for garnish

Combine the milk, rice, and sugar in a heavy pot and bring to a simmer over moderate heat, stirring occasionally. Add the cinnamon stick and vanilla bean and simmer covered – without stirring – over very low heat for 30 minutes.

Stir in the saffron and cook 1 minute, stirring to distribute the color of the saffron.

Discard the cinnamon and vanilla and cool to room temperature. Serve garnished with a sprinkle of brown sugar.

Serves 4 to 6.