PREPARATION:

1. In a deep 3 quart saucepan place the rice, milk sugar, vanilla bean (seeds scraped into the pot, pod added, too), pinch salt and orange zest. Bring mixture to a boil, stirring.
2. Adjust heat to a low simmer and cook, stirring frequently, until rice is tender and mixture has thickened –- 30 to 40 minutes.
3. Whisk the egg yolks in a bowl and ladle in about a 1/2 cup of the rice pudding, whisking. Pour the egg/pudding mixture into the pot. Stir constantly for a couple of minutes longer. Mixture should be a beautiful creamy texture. Remove from heat and fish out the vanilla pod and orange zest. Allow to cool to room temperature.
4. Serve pudding chilled or at room temperature.