In a medium size saucepan add the rice, sugar, sultanas and milk. Scrape the inside of the split vanilla bean with a butter knife and add to the saucepan along with the vanilla bean.
Slowly bring the saucepan to the boil, stirring occasionally. Then reduce to a gentle simmer and cover the saucepan with a lid. Cook for a further 30 minutes stirring occasionally. Once cooked, remove lid and gently stir the rice pudding. Then let rest for 10 minutes before serving. Serve warm or cold.
This recipe makes enough for the whole family. Best eaten on the day. Can be stored in the fridge for 1 day.