Risotto Pudding

Rinse rice under cold water. In a medium saucepan, heat rice and water to boiling. Strain rice. In the same saucepan, combine milk, 2 tablespoons sugar, the 1/2 vanilla bean, and orange peel. Bring to boiling, reduce heat to low and stir in rice. Continue cooking about 20 minutes or until rice is tender and milk is absorbed. Remove from heat; remove vanilla bean.

In a small bowl, stir egg yolk and 2 tablespoons sugar together. Stir some of the rice into egg-yolk mixture. Return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Cool slightly.

Pack 1/4 cup warm rice mixture into a buttered 2-inch round cookie cutter on a waxed-paper-lined baking sheet. Carefully remove cutter. Repeat with remaining rice, buttering cutter as needed, to make 10 rice rounds. Cover; chill in the refrigerator for 2 hours.

To puree thawed raspberries, place berries in a blender container. Cover and blend until pureed. Strain to remove the seeds.

To assemble, place each pudding round on a Butter Cookie. Place on a baking sheet; sprinkle top of each pudding with sugar. Place baking sheet under broiler; broil 4 to 5 inches from heat for 3 to 5 minutes or until the sugar caramelizes.

Arrange 2 cookies topped with rice pudding on each of 5 serving plates. Spoon some Creme Anglaise and raspberry puree beside puddings. Garnish with fresh raspberries and blueberries. Makes 5 servings.