Risotto-Style Rice Pudding

4 ½ cups 1% milk

1 vanilla bean, split lengthwise, seeds scraped out

One 3-inch strip of orange zest

1/2 cup cocoa

1 cup raisins

1 cup water

1 cup aborio or baldo rice (7 ounces)

½ cup sugar

½ tsp salt

3 to 5 TBSP whole milk

Cinnamon, for dusting

1. In a
   medium saucepan, bring the 1% milk just to a simmer. Add the vanilla bean
   and seeds and the orange zest; keep warm.

2. In
   another heavy medium saucepan, bring the water to a boil. Add the rice and
   cook over moderate heat, stirring, until the water is absorbed, about 2
   minutes. Stir in the sugar, cocoa, raisins, salt and warm milk along with the vanilla bean
   and orange zest. Cook over moderately low heat, stirring often, until the rice
   is tender and suspended in a thick custard-like sauce, about 30 minutes.

3. Transfer
   the rice to a heatproof bowl to cool. Discard the vanilla bean and orange
   zest. Stir in the whole milk by tablespoons until the rice is creamy.
   Refrigerate and serve chilled, dusted with cinnamon.