Rice Pudding with Cinnamon and Orange

Ingredients:

• 1 tbsp. arborio rice
• 1 strip of orange zest + 0.5 tsp. grated zest
• 1 tbsp unsalted butter
• 4 cups whole milk
• 3/4 cup granulated sugar
• 2 cinnamon sticks
• 2 tsp vanilla extract
• 0.5 tbsp. mascarpone cheese
• 3 tablespoons powdered sugar
• Ground cinnamon, for sprinkling

Preparation:

1. Combine the orange zest (striped), 2 cups of water, butter, and a pinch of salt in a saucepan and bring to a boil. Add the rice and bring to a boil again, then reduce the heat to low and simmer, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
2. Bring the milk, sugar, cinnamon sticks, and vanilla to a gentle simmer in another saucepan. Add the rice and cook over medium heat, stirring, until the liquid is almost completely absorbed, about 15 minutes. Add the grated orange zest and 1/4 cup mascarpone.
3. Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until completely cool, about 2 hours.
4. In a bowl, whisk the remaining 1/4 cup mascarpone with the powdered sugar. Remove the cinnamon sticks and orange peel from the pudding. Serve garnished with mascarpone cream and cinnamon.