5 cups whole milk

2/3 cup Arborio rice or medium-grain white rice (NOT instant)

1 vanilla bean, split lengthwise

1/2 sugar

2 tsp dark rum

1 tsp grated orange zest

orange segments

In a heavy, medium saucepan, combine the milk and rice. Scrape in the seeds from the vanilla bean and add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer, stirring frequently, until the rice is tender, about 25 minutes. Stir in the sugar, rum, and orange zest. Cook until the mixture thickens, about 10 minutes longer. Discard the vanilla bean and spoon the rice pudding into dessert bowls or cups. Cover and refridgerate until the pudding is cold, about 5 hours and up to 1 day ahead. Serve with orange slices placed on top.

I found that the cold orange slices (peeled) were such a refreshing, cool addition to the pudding. Yummy in the tummy!