📖 Instructions

1. **Prep the Rice (and Your Oven):** First things first, preheat your oven to 300°F (150°C). This low and slow temperature is key for that creamy, custardy texture. Now, let’s talk about the rice. In a fine-mesh sieve, rinse the long-grain white rice under cold running water for about 30 seconds, or until the water runs mostly clear. This step is super important, as it washes away excess starch, which helps prevent a gummy pudding.
2. **Combine the Liquids:** Grab a large, heavy-bottomed saucepan. Pour in the whole milk, heavy cream, granulated sugar, and salt. Place the saucepan over medium heat and stir occasionally until the mixture is warm and the sugar has fully dissolved. You don't want it to boil, just get nice and warm. This helps the sugar dissolve properly and kickstarts the cooking process.
3. **Infuse the Flavors (Optional but Recommended):** If you're using a vanilla bean, slice it lengthwise down the middle with a small sharp knife, exposing the tiny seeds. Scrape out the seeds with the back of your knife and add both the seeds and the pod to the warm milk mixture. If using vanilla extract, hold off adding it until the end. This is where the magic happens, infusing that beautiful vanilla aroma.
4. **Add the Rice and Cook Briefly:** Stir the rinsed rice into the warm milk mixture. Bring the mixture to a very gentle simmer over medium-low heat, stirring constantly for about 5 minutes. This step allows the rice to start absorbing some liquid and prevents it from settling at the bottom of the baking dish later.
5. **Pour into Baking Dish:** Carefully pour the rice mixture into a 2-quart (or 8x8 inch) baking dish. If you used a vanilla bean pod, make sure it’s submerged in the liquid. Cover the baking dish tightly with aluminum foil. This prevents too much moisture from evaporating and helps the rice cook evenly.
6. **Bake Low and Slow:** Transfer the covered baking dish to your preheated oven. Bake for 1 hour and 30 minutes. At this point, remove the foil and give the pudding a gentle stir. The rice should be starting to soften, and the liquid will have thickened. Replace the foil and continue baking for another 30 minutes.
7. **Uncover and Brown (the Best Part!):** After the second baking period, remove the foil completely. Increase the oven temperature to 350°F (175°C). Continue baking uncovered for an additional 20-30 minutes, or until the top is beautifully golden brown and caramelized, and the pudding has thickened to a creamy, custardy consistency. The center might still be a little jiggly, which is perfect; it will set as it cools.
8. **Rest and Vanilla Finish:** Once the pudding is out of the oven, remove the vanilla bean pod (if used) and stir in the vanilla extract (if using, and hadn't added it earlier). Let the rice pudding rest at room temperature for at least 30 minutes before serving. This resting time is crucial, allowing it to set up further and reach its optimal creamy texture. It'll still be warm and wonderfully comforting. Serve it warm with an extra sprinkle of cinnamon, a dollop of whipped cream, or some fresh berries if you like! Enjoy your spoonfuls of creamy bliss!