For the glazed oranges: Bring a large pot of water to a boil. Add the orange slices and cook until translucent, about 5 minutes. Transfer to a baking sheet.
Cut a piece of parchment into a circle to fit a large shallow saucepan. Bring 2 cups water, the honey and sugar to a boil. Add the orange slices and place the parchment directly on top. Reduce the heat and simmer
until the oranges are soft and the liquid has reduced to a syrup, 30 to 40 minutes.
For the rice pudding
: Put 1 3/4 cup water, the milk
, rice, water, sugar, salt and vanilla seeds into a medium saucepan. Bring to a boil, and then simmer until almost all the liquid has absorbed, 18 to 20 minutes.
Remove from the heat and stir until smooth. Remove the vanilla bean
the heavy cream until soft peaks form. Fold into the rice pudding.
For the sabayon: Prepare a large ice bath and set aside. Fill a medium saucepan with 2 inches of water and set over medium heat to bring to a simmer.
In a large stainless steel bowl, whisk
together the egg yolks, sugar
and salt until very pale yellow. Add the wine
and whisk to combine. Place the bowl over the pan of simmering water and whisk until the eggs have thickened and tripled in volume, 5 to 10 minutes. Remove from the heat and transfer to the ice bath. Whisk until chilled.
In a large bowl, whip the heavy cream until soft peaks form. Add the orange juice and fold into the chilled sabayon.
Divide the pudding among serving dishes and top with the oranges slices and their syrup. Finish with the orange sabayon. Serve with Orange-Cardamom Madeleines.