Orange Rice Pudding Recipe

Ingredients

2/3 cup Arborio rice, rinsed and drained

5 cups milk

1 vanilla bean, halved lengthwise

1/4 teaspoon salt

1/2 cup sugar

2 tablespoons plus 1 teaspoon finely grated orange zest (about 2 medium oranges)

3 tablespoons shelled pistachios, coarsely chopped

Preparation

Bring rice, milk, vanilla bean, and salt to a boil in a medium saucepan. Reduce heat to medium; simmer, stirring frequently, until rice is tender and has absorbed most liquid, about 20 minutes.

Remove from heat. Discard vanilla bean; stir in sugar and orange zest. Rice pudding can be served warm, cold, or at room temperature. Garnish each portion with 1 1/2 teaspoons pistachios.