Rum Orange Rice Pudding

Directions

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