Risotto-Style Rice Pudding
 

Risotto-Style Rice Pudding

4 1/2 cups 1% milk
1 vanilla bean, split lengthwise, seeds scraped out
One 3-inch strip of orange zest
1 cup water
1 cup aborio or baldo rice (7 ounces)
1/2 cup sugar
1/2 teaspoon salt
3 to 5 Tablespoons whole milk
Cinnamon, for dusting

In a medium saucepan, bring the 1% milk just to a simmer. Add the vanilla bean and seeds and the orange zest; keep warm.

In another heavy medium saucepan, bring the water to a boil. Add the rice and cook over moderate heat, stirring, until the water is absorbed, about 2
minutes. Stir in the sugar, salt and warm milk along with the vanilla bean and orange zest. Cook over moderately low heat, stirring often, until the
rice is tender and suspended in a thick custard-like sauce, about 30 minutes.

Transfer the rice to a heatproof bowl to cool. Discard the vanilla bean and orange zest. Stir in the whole milk by tablespoons until the rice is
creamy. Refrigerate and serve chilled, dusted with cinnamon.

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