Rice pudding like risotto

To create an especially creamy rice pudding worthy of serving on Mother's Day, we took a lesson from another fine rice recipe -- risotto. The latter dish gets its creamy texture by slowly cooking the starch out of the rice with the help of plenty of stirring and the slow addition of small amounts of liquid. This rice pudding uses the same technique. The milk chocolate ganache can be served warm or used to line the glass you serve the pudding in. ------ BROWN BUTTER AND ORANGE RICE PUDDING WITH CHOCOLATE GANACHE Start to finish: 1 hour Servings: 12 For the pudding: 3/4 cup unsalted butter 1/2 cup nonfat powdered milk 2 cups arborio rice Zest of 2 oranges 1/2 teaspoon salt 1/2 cup honey 6 cups milk For the ganache: 1 1/4 cups heavy cream 12-ounce bag milk chocolate chips In a large heavy bottomed saucepan over medium, melt the butter. Stir in the powdered milk. The mixture will resemble sand. Continue to cook, stirring constantly, until the milk powder browns and smells nutty. Add the rice and stir to coat. Add the zest, salt, honey and 1 cup of the milk. Stirring constantly, continue to cook until most of the milk is absorbed into the rice. Add another cup of milk and cook again, stirring until the milk is absorbed. Repeat this process until all the milk is absorbed and the rice is cooked and creamy. This will take about 30 minutes. Set aside. To make the ganache, in a small saucepan over medium, bring the cream to a boil. Place the chocolate chips in a large bowl. Pour the hot cream over them and let sit for 2 minutes. Stir until the mixture is smooth and glossy. Serve the ganache warm with the pudding or pour into glasses and chill. Nutrition information per serving (values are rounded to the nearest whole number): 506 calories; 286 calories from fat; 32 g fat (20 g saturated; 1 g trans fats); 76 mg cholesterol; 51 g carbohydrate; 8 g protein; 2 g fiber; 183 mg sodium.