Using a shallow cooking pan over medium to high heat, pour in milk until slightly warm. Stir in rice until starting to boil. (if using a gas stove follow directions closely...if using an electric stove begin cooking on Med heat as it takes longer for temp to go down). Reduce heat to simmer stirring occasionally so as not to stick.
Take vanilla plant and slice down center opening and removing vanilla seeds. Add vanilla seeds and vanilla plant to rice and milk.
Take one orange and grate about 1 teaspoon of peel, and place in mixing bowl. Stir in sugar. Mix together and add to milk and rice. Let simmer 20 minutes.
Once rice is cooked and sugar is melted, remove vanilla plant (do not remove the seeds as these are flavoring and add a nice spicy look to pudding).
Spoon in serving dishes or place in large glass dish. Cover with plastic wrap so no film will develop and refrigerate for 1 hour to cool completely.
While the rice is cooling, take oranges and peel using a large slicing knife to get directly to the meat of the orange in a downward motion to expose the pulp of the orange slices. Remove orange sections. Once rice is desired cooled temp, place orange slices in a nice decoration and dig in.