For this recipe rice that is suitable for risotto or Japanese rice works well.
Put the rice in a pot and add the milk. If you like a 'more liquid' milk rice you can add some more milk. Add the seeds of the two vanilla pods and whisk.
Bring the milk to boil and then turn down the heat and simmer for another 30 minutes. After around 25 minutes add sugar or sweetener according to taste. Stir the rice from time to time - especially once the texture becomes more creamy.
As an alternative to the vanilla recipe you can simply boil and simmer the rice and milk and then sprinkle it with a mixture of sugar and cinnamon or you can boil it with raisins and stir in the sugar and cinnamon towards the end of the simmering period.
I think it is best once it is cooled down a little bit.