Vanilla-Bean Rice Pudding with Honey-Soaked Raspberries

Vanilla-Bean Rice Pudding with Honey-Soaked Raspberries

¼ cup honey
1 ½ cup fresh raspberries
2 cups 1% milk, divided
1 ½ cups water
1 cup Arborio Rice
¼ teaspoon kosher salt
¾ cup nonfat sweetened condensed milk
2 egg yolks
1 teaspoon orange zest, minced
Seeds from 1 vanilla bean
1 Tablespoon unsalted butter
1 Tablespoon fresh basil (garnish if desired)
2 Tablespoons pistachios, chopped (garnish if desired)

Heat honey in a microwave for 30 seconds, or until thin. Toss with berries and set aside.

Simmer 1 ½ cups milk, water, rice and salt in a saucepan over low heat, covered, for 25 minutes, whisking every 10 minutes.

Combine remaining ½ cup milk, condensed milk, yolks, and zest in a bowl; whisk in 1 cup cooked rice.

Add yolk mixture and vanilla seeds to remaining rice in pan; whisk constantly over low heat until thickened, about 5 minutes.

Off heat, stir in butter and basil (optional). Serve pudding warm with the raspberries, garnished with pistachios (if desired).

Makes 4 cups