Orange rice pudding

A 19th century rice pudding, finished with an orange syrup, and
oranges.

Syrup:

• 2/3 cup water


• 1/3 cup sugar


• 3 cloves, whole


• rind of 2 navel oranges, grated


• 2 Tbsp freshly squeezed orange juice


• 1 tsp orange liqueur (such as Grand Marnier or Cointreau)


• 2 navel oranges, peeled, pith removed, separated into sections

Stir together the water, sugar, cloves and orange rind in a small saucepan.  Bring to a boil, then simmer till syrupy (~ 10 min). Remove the cloves, and stir in the OJ and liqueur.  Keep warm.

•  1/2 cup raw rice


• 1 cup water


• 1 cup milk


• 1/2 vanilla bean


• 1/4 cup sugar

Place the rice, water, milk and salt in the top of a double boiler
over gently boiling water.  Split the vanilla bean.  Scrape the seeds
into the mixture, and add the bean.  Cover the pot and let the mixture
cook till the liquid has been absorbed (~ 75 min), stirring
occassionally.
When the rice is done, remove the vanilla bean and mix in the sugar.
Mound the rice in the center of a serving dish, and place the orange
sections decoratively around it.  Pour about 2/3 of the syrup over the
orange sections, and the rest over the rice, making sure that some of
the rind garnishes it on top.  Serve immediately.