Add the rice, salt, water, raisins and orange zest to a medium saucepan, bring to a boil, reduce to a simmer and cook, covered, for about 15 minutes, until most of the water is absorbed into the rice.

Meanwhile, in another saucepan, heat the milk, sugar and vanilla bean (if you're using vanilla extract, add it at the very end, after turning the heat off) just until the sugar dissolves.

Add the milk mixture to the rice, stir, and continue cooking,covered, over medium low heat for about 30 minutes, until the rice pudding is creamy and thick.

If you like the rice pudding to be thick and creamy, use 4 cups of milk. If you like the rice pudding to be a thinner consistency, use 5 or more cups of milk. You can also add all kinds of other dry fruit, such as dry cherries, craisins, apricots, etc.

Portion the rice pudding into bowls and garnish with a bit of butter and a sprinkling of cinnamon.