Preparation
1. Boil 2 cups of water in a heavy 2-quart saucepan.
2. Add rice, cover, and reduce heat to a simmer.
3. Cook rice for about 20 minutes until it is tender and most of water has been absorbed.
4. Grate, finely, 1 teaspoon of zest from one of oranges; set aside.
5. Halve that orange and juice it; reserve the juice.
6. Peel the remaining 2 oranges, removing the pith (white part). Cut sections between the membranes; set aside.
7. Add to rice, when it is tender, 1/2 cup of orange juice, orange zest, vanilla bean, evaporated milk, condensed milk, and sugar.
8. Cook rice mixture over medium heat, uncovered, stirring frequently until is has a creamy consistency, about 20 to 25 minutes.
9. Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled.
10. Garnish with a few orange sections, pistachios, and pomegranate seeds, if desired.