Pumpkin Rice Pudding

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 cups short-grain rice or 2 cups arborio rice
• 6 cups milk
• 1 cup sugar
• 1/2 vanilla bean, split lengthwise
• 1 teaspoon orange zest, grated
• 1/4 cup orange juice
• 1/4 teaspoon kosher salt
• 1 cup canned pumpkin
• 1/4 cup dark brown sugar (optional)

Recipe

• 1 in a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt.
• 2 heat to boiling over medium-high beat, stirring occasionally.
• 3 reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes.
• 4 remove from heat.
• 5 discard the vanilla bean.
• 6 stir in the pumpkin.
• 7 the recipe can be made ahead to this point.
• 8 cover and refrigerate up to 2 days ahead.
• 9 to rewarm, stir in an additional 1.5 c milk and stir gently over medium-low heat.
• 10 serve warm, sprinkled with the brown sugar if desired.