Rice Pudding With Vanilla Bean, Orange And Rum

1. 1

   Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.

2. 2

   Bring the milk to a boil.

3. 3

   Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.

4. 4

   Mix in the sugar, rum, and orange peel. Discard the vanilla bean.

5. 5

   Cook until the mixture thickens, 5 to 10 minutes longer.

6. 6

   Spoon the rice pudding into bowls.

7. 7

   Cover and refrigerate until cold, about 5 hours.

8. 8

   Serve with orange segments if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.