3/4 cup Arborio rice, rinsed
6 cups whole milk
1/2 vanilla bean, split and scraped
1/2 cup sugar
Pinch of salt
1/4 cup heavy cream
1 teaspoon freshly grated orange zest
1. In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
2. Remove vanilla bean; stir in orange zest and heavy cream. Rice pudding may be served at room temperature or chilled.