Preheat oven to 350 degrees F.

Place unrinsed arborio rice in a large nonstick saucepan along with the whole milk, one cup of the heavy cream and orange peels.

Split the vanilla bean pod and scrape the seeds into the pan along with the pod.

Bring to a simmer then turn heat to medium low and cook for about 20 minutes, stirring frequently, until most of the liquid has been absorbed.

Pick out and discard the orange peels and vanilla bean and pour the cooked rice (and any liquid) onto a platter or pan and refrigerate to chill.

While rice is cooking, place graham crackers in food processor and process to a crumb. Add brown sugar, salt and butter and process.

Scrape out and press into the bottom of a 9” springform pan and bake for five minutes. Remove and set aside.

While the cooked rice is cooling, in a large bowl, beat eggs then add sugar, ricotta, ½ cup of heavy cream, orange juice, orange zest, cinnamon and nutmeg and beat again.

Bring a teapot full of water to a boil.

Once the rice has cooled, (warm is OK, just not hot), add to the large bowl and beat.

Scrape this into the prepared springform pan.

Wrap the bottom and sides of the spring form pan in one piece of foil to avoid water leaking in from the water bath.

Place the foil lined spring form pan into a large shallow oven proof pan and set in the oven on a center rack.

Take the tea pot and pour the boiling water between the foil lined springform pan and the outer pan about half way up the sides.

Place in the oven and bake for about one hour and 20 minutes, or until a tooth pick inserted into the center comes out clean. You could also give the pan a wiggle and see that the center is solid and not wet. Try not to overbake.

Cool and run a sharp knife around the pie to release it from the pan before you release the springform handle. Can also be served warm.

Slip the ring off and cut the pie into eight or ten wedges.

Whip the remaining half cup of heavy cream and serve over each portion. Or simple dust with powdered sugar.