Rich, silky, creamy: rice pudding is comfort in a bowl. The pudding by itself is wonderful, but when the heavenly scent and flavor of two vanillas are added, you just can't ask for a better dessert.
Place the rice, 3/4 cup of the cream, the sugar, milk, and salt in a heavy 2-quart saucepan. Bring to a simmer and cook uncovered, stirring frequently, until the rice is cooked and the milk is almost entirely absorbed, 30 to 35 minutes.
Remove from the heat and stir in the remaining 1/4 cup heavy cream, vanilla, and vanilla bean paste. Let the pudding sit for 10 minutes (it will thicken slightly as it sits) before serving warm; or chill to serve later.
Store covered and refrigerated for up to five days.
Why add more cream and vanilla at the end of cooking? Adding extra cream that doesn't get cooked helps keep the pudding smooth and creamy, not clumpy. Adding the extra vanilla gives you an extra layer of pure vanilla flavor.
