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1
Split the vanilla bean lengthwise and scrape the beans from the pod.
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2
Add them both to a large saucepan, along with 4 cups of the milk and the sugar, rice, and salt.
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3
Bring just to a boil over medium-high heat (watch carefullyit boils over easily!
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4
), partially cover the pan, and lower the heat to a gentle simmer.
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5
Cook until the rice is very soft, about 45 minutes, stirring occasionally at first and more frequently as the mixture thickens.
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6
Remove the pan from the heat and carefully remove the vanilla bean pods.
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7
(You can rinse the pods and store them in a jar of sugar, which will infuse the sugar with vanilla flavor.)
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8
Meanwhile, position a rack in the center of the oven and heat to 350F.
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9
In a medium bowl, whisk together the remaining 2 cups milk with the egg, yolks, cardamom, and orange zest.
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10
Using a heatproof measuring cup, scoop out about 1 cup of the hot rice mixture.
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11
Whisking the egg mixture constantly, add the rice mixture to the eggs in a steady stream and whisk to blend.
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12
Repeat with another 1 cup of the rice.
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13
Then pour the egg mixture back into the saucepan and whisk to blend.
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14
Stir in the raisins.
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15
Transfer to an 8 by 12-inch glass or metal baking dish and place the dish in another, larger baking or roasting pan at least as deep as the baking dish.
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16
Fill the pan with enough hot water to come halfway up the sides of the baking dish.
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17
Bake uncovered, stirring occasionally, until the pudding is thickened but still fairly fluid, about 40 minutes.
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18
(The rice will absorb the remaining liquid as it cools.)
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19
Let cool slightly.
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20
Serve while still warm.
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21
You could use jasmine or other long-grain rice instead, but basmati seems to hold up the best under the long cooking time.
