Orange-Honey Arborio Rice Pudding

Combine the rice, 2 1/2 cups milk, and zest from 1 orange in a heatproof mixing bowl set over a large pot of simmering water. Cover and cook, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 50 to 60 minutes. Remove the orange zest and set rice aside.

In a small saucepan, heat the heavy cream with the remaining 1/2 cup milk and zest until just simmering. Beat the sugar, honey, and egg and yolk together and add the hot milk mixture in a slow stream while whisking constantly. Return the mixture to the saucepan. Cook, while stirring constantly, over medium heat until the mixture thickens to a custard and coats the back of a spoon. Immediately strain the custard over the rice. Discard the zest. Add the vanilla and salt and stir to mix. Cool and store refrigerated in an airtight container. Let pudding warm slightly at room temperature before serving.