Gratedorange rind and a topping ofchopped pistachios add unexpected taste and texture to asimple rice pudding. Arborio rice, traditionally used to make risotto, gives this sweet pudding a chewy texture.
Bring rice, milk, vanilla bean, and salt to a boil in a medium saucepan. Reduce heat to medium; simmer, stirring frequently, until rice is tender and has absorbed most liquid, about 20 minutes.
Remove from heat. Discard vanilla bean; stir in sugar and orange zest. Rice pudding can be served warm, cold, or at room temperature. Garnish each portion with 1 1/2 teaspoons pistachios.
The pudding can be refrigerated in an airtight container for up to two days; before serving, stir in a bit of milk, to moisten.