Creamy Stovetop Arborio Rice Pudding

In a large saucepan, bring the milk, sugar, and vanilla to a boil. Add the rice. Stir, and boil for one minute.
Reduce the heat to a low simmer and cook for 45 to 50 minutes, uncovered, stirring occasionally, until thickened and creamy.
Pour the rice pudding into a wide bowl and stir until cooled to room temperature.
PRO TIP: Speed the cooling process by putting the bowl over an ice bath. Even setting it over a bag of frozen vegetables will help speed things along.
TIP: Don't be worried if the rice pudding looks slightly loose. It will firm up more when chilled.

While the rice pudding simmers, zest an orange, if desired, and set aside to garnish.
Heat the raisins, Grand Marnier or orange juice, cinnamon, and enough water to cover the raisins in a small saucepan. Bring to a boil, then immediately remove from heat. Steep for about 15 minutes. Drain.
Whip the crème fraîche or sour cream to with a fork to lighten it into a smooth creamy texture. Gently fold into the rice pudding, along with 3/4 of the raisins. Chill until cool.
Spoon the rice pudding into serving bowls. Top with a few more raisins and, if desired, a small sprinkle of cinnamon and the orange zest.
This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best very cool, but not cold.