|2 cup short-grain or arborio rice|
|6 cup milk|
|1 cup sugar|
|1⁄2 vanilla beans, split lengthwise|
|1 tsp orange zest, grated|
|1⁄4 cup orange juice|
|1⁄4 tsp kosher salt|
|1 cup canned pumpkin|
|1⁄4 cup dark brown sugar, (optional)|
- In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. 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. Remove from heat.
- Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point.
- Cover and refrigerate up to 2 days ahead. To rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.
Source : allrecipes.com