Ottoman Rice Pudding with Orange Blossom and Pistachio

Using a microplane or fine grater, remove the bright orange zest from the orange in long, fragrant strands. Reserve the zest and set aside. Do not press or roll the zest — the oils carry the essence.

In a heavy-bottomed 3-quart saucepan over medium heat, combine arborio rice, whole milk, heavy cream, salt, cinnamon stick (if using), and orange zest strands. Stir to distribute evenly.

Place the saucepan over medium-high heat and bring to a gentle simmer, stirring constantly with a wooden spoon. Once simmering, reduce heat to low and cook uncovered 25-30 minutes, stirring every 3-4 minutes, until rice is completely tender and the mixture has thickened to a loose porridge consistency. The pudding should coat the back of the spoon.

Remove from heat. Discard orange zest strands and cinnamon stick if used. Stir in white sugar and ground nutmeg until fully dissolved. Taste and adjust sweetness. The pudding will continue to thicken as it cools.

While the pudding rests, place pistachios in a dry skillet over medium-low heat. Toast 3-4 minutes, tossing frequently, until fragrant and just beginning to color. Transfer to a cutting board and roughly chop into coarse pieces.

Ladle warm or room-temperature pudding into shallow bowls. Drizzle honey in a thin spiral over each serving. Scatter toasted pistachio pieces across the top. Serve immediately, or refrigerate and serve chilled within 24 hours.