1 cup round rice
butter or margarine for cooking
1 pinch of salt
sugar according to taste (about 4 to 5 tablespoons for me)
1 split vanilla pod
6 cups whole milk
Put a knob of butter to melt in a saucepan. Add the rice, stirring over medium heat for 3-4 minutes. Pour in the whole milk, then the sugar, the pinch of salt and the split vanilla pod. Stir and lower the heat.
The milk should heat very slowly. Cook, watching and stirring often to prevent the rice from sticking to the bottom.
After 35 minutes, check the cooking and the consistency. The milk should be creamy and the rice should be well cooked.
Remove the vanilla pod and adjust the taste for the sugar. Pour into small individual ramekins and let cool.