This recipe by Nadia, our chief of production, is sure to be a hit even with people who claim to dislike rice pudding. A simple a comforting dessert, one that we recommend serving with a spice syrup.
Preheat oven to 350° F. Butter an ovenproof dish.
Bring the water to a boil in a large pot. Add the rice and a pinch of salt. Reduce the heat and simmer for 20 minutes.
Add the heated milk and cook for 15 more minutes.
Remove from heat, add the nutmeg, and stir.
Split open the vanilla bean with a knife. Scrape the seeds into a bowl. Reserve the husk.
Add the eggs, sugar, and cold milk to the bowl and beat with a whisk for one minute.
Pour the egg mixture into the pot with the rice and stir.
Pour the rice into the prepared dish, add the vanilla husk, and bake for around 45 minutes.