Orange-Cinnamon Rice Pudding

Directions

1. 1
   Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil.
2. 2
   Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
3. 3
   Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan.
4. 4
   Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes.
5. 5
   Stir in the grated orange zest and 1/4 cup mascarpone.
6. 6
   Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
7. 7
   Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl.
8. 8
   Remove the cinnamon sticks and orange peel from the pudding.
9. 9
   Serve topped with the mascarpone and cinnamon.
10. 10
    Photograph by Con Poulos