Let's cook.
In a medium saucepan, combine the milk, fine semolina, honey, orange zest, and ground cinnamon. Whisk well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly with a whisk to prevent lumps.
Reduce the heat to low and continue to cook, stirring frequently, for 10-15 minutes, or until the pudding thickens to a creamy consistency.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the semolina pudding into individual serving bowls or a single large serving dish.
Allow the pudding to cool slightly at room temperature, then refrigerate for at least 1 hour, or until thoroughly chilled and set.
Before serving, garnish with chopped pistachios.
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