½teaspoonground cinnamonplus additional for sprinkling, if desired
1cupraisins or dried cranberriesoptional
Instructions
In a medium-sized saucepan bring the milk, butter, salt, and orange zest, if using, to a simmer over medium heat. Add the rice and bring to a simmer, then cover, lower the heat to medium-low and simmer for 15 minutes.
Uncover, stir in the vanilla, brown sugar, cinnamon, and raisins or dried cranberries, if using, and simmer over medium low-heat, stirring frequently to prevent burning, for another 20 minutes or so until most of the liquid is absorbed, and the rice is creamy.
Let cool slightly and serve warm in bowls, with a final sprinkle of cinnamon if desired. Or you can transfer to a larger bowl or individual ramekins, cover with plastic wrap, refrigerate, and serve chilled.
Notes
Medium or long grain white rice is the rice called for here, and I think the best rice for simple rice pudding. You could also use arborio rice, but you may need more liquid, and it may take a bit more time to become soft and creamy.