While there is nothing wrong with rice pudding featuring traditional raisins and cinnamon, the orange and rum in this version come together for an incredibly intriguing dessert.
5 cups whole milk
Â¾ cup medium-grain white rice
1 vanilla bean
½ cup sugar
1 tablespoon rum
2 teaspoons orange zest
Orange segments for garnish
Heat a medium saucepan and combine milk and rice. Split the vanilla bean lengthwise and scrape the seeds into pan and add the bean. Bring to a gentle boil over medium heat.
Reduce heat to medium-low and let simmer. Stir occasionally until the rice is tender and has absorbed some of the milk, 25-30 minutes.
Stir in sugar, rum, and orange zest. Cook for another 10 minutes while pudding thickens. Discard vanilla bean and transfer to a bowl and refrigerate for a few hours until pudding is cold. Serve with 2-3 segments.