Combine the rice, water, and salt in a large, heavy saucepan. Bring to a simmer over medium-high heat, and then reduce heat to low. Cover and simmer until water is absorbed, about 15 minutes.
Stir in the milk, sugar and Rodelle Vanilla Bean, and cook, uncovered, for 30 to 40 minutes, stirring frequently, especially toward the end of cooking.
The pudding is done when the rice and milk coalesce into a thick porridge.
Do not over-cook or the pudding will become solid instead of creamy once cooled.
Remove from heat and spoon into six 5-or 6-ounce custard cups or ramekins, then press plastic wrap directly onto the surface to prevent a skin. Serve warm, at room temperature, or cold.
If desired, sprinkle with cinnamon and/or top with Rodelle Vanilla Bean Whip Cream (see recipe) or a fruit sauce.
