Rum Orange Rice Pudding

1. 1

   In a heavy sauce pan, combine the milk and rice.

2. 2

   Scrape the seeds from the bean and add both bean and seeds.

3. 3

   Bring the milk to a boil.

4. 4

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

5. 5

   Stir in the sugar, and orange zest.

6. 6

   Cook until the mixture thickens, about 10 minutes.

7. 7

   Discard the vanilla bean and spoon the rice pudding into bowls.

8. 8

   Cover and refrigerate about 5 hours or up to a day ahead.

9. 9

   Serve with orange segments.

* Per serving · 4 servings · Values may vary.

No additional tips available.