=09Risotto-Style Rice Pudding


4 ? cups 1% milk
1 vanilla bean, split lengthwise, seeds scraped out
One 3-inch strip of orange zest
1 cup water
1 cup aborio or baldo rice (7 ounces)
? cup sugar
? tsp salt
3 to 5 TBSP whole milk
Cinnamon, for dusting


1.=09In a medium saucepan, bring the 1% milk just to a simmer. Add the=20
vanilla bean and seeds and the orange zest; keep warm.

2.=09In another heavy medium saucepan, bring the water to a boil. Add=20
the rice and cook over moderate heat, stirring, until the water is=20
absorbed, about 2 minutes. Stir in the sugar, salt and warm milk along=20
with the vanilla bean and orange zest. Cook over moderately low heat,=20
stirring often, until the rice is tender and suspended in a thick=20
custard-like sauce, about 30 minutes.

3.=09Transfer the rice to a heatproof bowl to cool. Discard the vanilla=20
bean and orange zest. Stir in the whole milk by tablespoons until the=20
rice is creamy. Refrigerate and serve chilled, dusted with cinnamon.

One Serving: Calories 235 kcal, Total Fat 2.6 gm, Saturated Fat 1.4 gm