Simple Rice Pudding ½ cup Arborio rice 4 cups whole milk 1/3 cup sugar generous pinch of salt 2 cinnamon sticks a strip of orange peel, 2-3 inches long 1 1/2 teaspoon vanilla extract Boil the Arborio rice in 3 cups water for ten minutes. Drain. (Basmati or plain Carolina rice can be used without this step.) In a 4 quart saucepan, stir together the milk, sugar, salt. Add cinnamon, orange peel and rice. Bring to a boil, stirring, over medium heat. Simmer at a medium-low heat, stirring very frequently, for 30 to 50 minutes, until the rice is tender. The pudding should have thickened slightly, but the milk should not been completely absorbed. Remove from heat, add vanilla, extract the cinnamon sticks and orange peel, and let cool to room temperature, or chill in the refrigerator, covered with plastic wrap. The pudding will thicken as it cools. For a twist, serve pudding with either caramel-apple sauce, raisins soaked in rum, or dried cherries soaked in cognac.