Combine the milk and sugar in a small heavy saucepan
Scald milk, stirring, over medium-low heat
Stir in the orzo
Cook, stirring frequently and adjusting heat to prevent milk from boiling over and scorching, until the mixture is very thick and orzo is tender to the bite, 20 to 25 minutes
Remove from heat and stir in the vanilla
Pour mixture into a large bowl or four individual custard cups
Cool slightly
Serve warm or at room temperature for dessert or breakfast and top with chilled heavy cream if desired
VARIATIONS: The flavor in this pudding are easily changed by adding grated lemon or orange zest; using lemon extract instead of vanilla;or by adding 2 tablespoons raisins, dried currants, or minced candied orange or minced dried apricots
