Par cook some rice, (3/4 cup rice to 1 1/2 cups water, simmered for about 10 minutes until the water is absorbed) add to it 3 cups fresh milk and 1 cup cream, a bit (1/2 cup) of sugar and a vanilla bean, seeds scraped out; simmer for about 35 minutes until it's thick and creamy. Ladle into bowls, cover with plastic wrap, and refrigerate. You'll have heavenly vanilla bean rice pudding. Eat it for breakfast, lunch, and dinner.
It's just astounding how much flavor the shriveled bean imparts. The little black specks are awesome.