Step 1

Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear, about 1 minute.

Step 2

Then place the rice in a medium saucepan, cover with water, and bring to a boil. Simmer for 5 minutes.

Step 3

Drain the rice. Wipe out the pan and return the rice to the pan along with 1 tablespoon sugar, salt, and the orange zest. Slice the vanilla bean along its center and scrape out the seeds, adding both the pod and the seeds to the pan, or add the vanilla extract. Pour the milk over the rice, stir, and place over medium heat. Bring it just to a boil and then immediately turn down the heat to as low as possible.

Step 4

Cover the saucepan, leaving it slightly ajar, and let the pudding gently simmer, stirring often so the rice neither sticks to the bottom of the pan nor bubbles up and over 20 to 35 minutes, depending on the type of the rice you’re using. Keep watch as you don't want the mixture to cook too long or dry but is thick and very creamy and the rice is tender and has absorbed almost all of the liquid.

Step 5

Remove the pan from the heat and carefully remove and discard the vanilla bean. Add the butter and 3 tablespoons sugar and stir until the butter is melted and well blended into the rice, 30 to 60 seconds.

Step 6

Carefully, gradually, and vigorously stir in the orange juice until well blended, about 1 minute. Taste and, if you want the pudding a little sweeter, add the last tablespoon of sugar.

Step 7

Spoon the riz au lait into 6 dessert bowls and serve warm or cold, keeping in mind the flavors will be somewhat muted if served cold.