Rinse the rice under cold water and drain.

In a large saucepan, combine the rice, sugar, milk, and a pinch of salt.

Slice the vanilla pod lengthwise and scrape out the seeds into the saucepan. Toss in the emptied pod as well for extra flavour.

Bring the mixture to a simmer over medium-low heat, stirring constantly.

Once the mixture begins to simmer, reduce the heat to low. Continue to cook and stir occasionally for about 40 minutes, or until the rice is tender and the milk has thickened to a creamy consistency.

Remove the saucepan from the heat.

Allow the pudding to cool slightly. It will continue to thicken as it cools.