Blueberry Rice Pudding

• 2 c. Rice Select Jasmati Rice
• 5 c. whole milk, divided
• 1 whole vanilla bean
• 2 tsp. vanilla extract
• 4 tbsp. maple syrup
• 2 tsp. cinnamon
• 1 c. blueberries
• 1 c. sliced almonds

In a large saucepan, combine rice and 4 1/2 c. of milk. Bring to a boil over medium heat, reduce heat to a simmer and stir often so milk does not scorch and rice does not stick to pan. Slice vanilla bean lengthwise using a paring knife. Open the pod and use the knife to scrape out all of the seeds. Set the pod aside or discard.

Add vanilla extract, vanilla bean seed, maple syrup and cinnamon to the saucepan and stir to combine. Simmer slowly, uncovered for 25 minutes, stirring often until the liquid is absorbed and rice softens. Add remaining 1/2 c. milk and blueberries, gently stirring to combine. Simmer an additional 5 minutes. Transfer mixture to 6 small serving dishes, sprinkle lightly with cinnamon and almonds, and drizzle with maple syrup. Serve warm or chilled for at least 1 hour.