Risotto Style Rice Pudding

4 1/2 cups 1% milk
1 vanilla bean, split lengthwise, seeds scraped out One 3" strip of orange
zest
1 cup water
1 cup arborio or baldo rice (7 ounces)
sugar to taste (4 Tbsp +)
1/2 tsp salt
3 to 5 Tbsp heavy cream
Cinnamon, for dusting

In a medium saucepan, bring the milk just to a simmer. Add the vanilla
bean and seeds and the orange zest; keep warm.

In another heavy medium saucepan, bring the water to a boil. Add the rice
and cook over moderate heat, stirring, until the water is absorbed, about
2 minutes. Stir in the sugar, salt and warm milk along with the vanilla
bean and orange zest. Cook over moderately low heat, stirring often, until
the rice is tender and suspended in a thick custard-like sauce, about 30
minutes.

Transfer the rice to a heatproof bowl to cool. Discard the vanilla bean
and orange zest. Stir in the cream by tablespoons until the rice is
creamy.
Refrigerate and serve chilled, dusted with cinnamon.

Note : Add some cocoa powder to get a chocolate rice pudding.

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