Rum Orange Rice Pudding

• 5 cups whole milk
• 23 cup arborio rice or 23 cup medium-grain white rice
• 1 vanilla bean, split lengthwise
• 12 cup sugar
• 1 teaspoon orange zest, grated
• orange section

1. In a heavy sauce pan, combine the milk and rice.
2. Scrape the seeds from the bean and add both bean and seeds.
3. Bring the milk to a boil.
4. Reduce the heat to medium and simmer, stirring frequently, until the rice is tender, about 25 minutes.
5. Stir in the sugar, and orange zest.
6. Cook until the mixture thickens, about 10 minutes.
7. Discard the vanilla bean and spoon the rice pudding into bowls.
8. Cover and refrigerate about 5 hours or up to a day ahead.
9. Serve with orange segments.

milk, arborio rice, vanilla bean, sugar, orange zest, orange section

Taken from www.food.com/recipe/rum-orange-rice-pudding-421283 (may not work)