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1
In a 2-quart saucepan combine the milk, sugar, 1 vanilla bean pod and scraped seeds, orange zest, star anise, cinnamon, salt, cardamom, bay leaf, allspice, nutmeg and black pepper.
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2
Bring to a boil, reduce to a low simmer and cook until the flavors are well incorporated, about 10 minutes.
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3
Strain, return the milk to the saucepan discarding the spices and add the rice to the pan.
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4
Cook the rice, stirring occasionally, until tender, about 25 to 27 minutes.
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5
Remove from the heat and transfer to a heatproof bowl to cool.
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6
While the rice is cooling, combine the dried fruit in a small saute pan with the lime and lemon juices and the scraped seeds from the remaining 1/2 vanilla bean and the scraped seeds Bring to a boil and remove from the heat.
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7
Allow to cool completely and place in a food processor with the almonds and pistachios.
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8
Pulse until it forms a near paste.
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9
Remove from the food processor and add to the rice, which should be cooled to warm by now.
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10
Stir to combine.
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11
Add the whipped cream to the rice in 2 or 3 additions, folding gently to combine.
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12
Serve warm or at room temperature, garnished with additional sweetened whipped cream, if desired.
