Pour milk into a medium sized pot and place on medium heat. Stir in salt and bring to just below a boil.
Pour the rice into the simmering milk and cook for twenty minutes on low heat stirring frequently so the rice doesn't stick to the bottom.
Stir in the sugar mixing completely. Cook for another 5 minutes or until thick, stirring frequently. Remove from heat and stir in vanilla. Spoon into individual serving cups and let cool.
You can serve your rice pudding warm or cold.
Makes 6 servings