Basmati Rice Cream

This is my recipe for rich tasting rice cream.
It's just delicious served warm or cold.
If you feel like dressing up the dessert a bit,
add a cinnamon stick while the rice is cooking,
or top with raisins and freshly grated nutmeg.
This recipe can be made two or three days ahead.
Keep covered and refrigerated.

Ingredients:
1 1/2 cups water
3/4 cup basmati rice
1/4 teaspoon salt
3 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 vanilla bean, split lengthwise

Directions:
Bring 1 1/2 cups water, rice, and salt to simmer
in heavy large saucepan over medium-high heat.
Reduce heat to low; cover.
Simmer until water is absorbed, about 10 minutes.
Add milk, cream, and sugar.
Scrape in seeds from vanilla bean; add bean.
Increase heat to medium; cook uncovered
until rice is tender and mixture thickens
slightly to a soft, creamy texture,
stirring occasionally, about 35 minutes.
Remove from heat and discard vanilla bean.
Divide evenly among small bowls.
Serve warm or press plastic wrap directly
onto surface of each and refrigerate.