5 c Whole milk
2/3 c Arborio rice
3/4 c Sugar
1 1/2 ts Orange zest (1 md); grated
1 Vanilla bean; split
-lengthwise
1 tb Unsweetened cocoa powder
1 1/2 tb Orange liqueur
1 c Semisweet chocolate chips
In a medium heavy-bottomed saucepan, combine the milk, rice, sugar,
and orange zest. Scrape in the seeds from the vanilla bean and add
the bean to the saucepan. Bring the milk to a boil, stirring
occasionally. Reduce the heat to medium-low and simmer, stirring
frequently, until the rice is tender and the mixture thickens, 35 to
40 minutes.
Remove the pan from the heat and discard the vanilla bean. Stir the
cocoa powder and orange liqueur into the mixture. Add the chocolate
chips and stir until melted. Allow the mixture to cool for 10
minutes, stirring occasionally.
Spoon the rice pudding into serving bowls. Cover and refrigerate for
at least 2-1/2 to 3 hours or up to 1 day before serving.
