Step 1 of 5

Put 180 g rice, milk and salt in a heavy-based saucepan. Split 1 vanilla pod, scrape out the seeds and add both seeds and pod. Bring to a gentle simmer, stirring, then cover and cook over very low heat for 35–45 minutes. Stir regularly; the grains should be tender and the milk thickened, with no scorching on the base.