Pumpkin Rice Pudding

Name: Pumpkin Rice Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters short-grain or Arborio rice; 237 milliliters canned pumpkin; 0 teaspoons kosher salt; 1 liters milk; 59 milliliters orange juice; 1 teaspoon grated orange zest; 237 milliliters sugar; 1 vanilla bean, split lengthwise

Pumpkin Rice Pudding is a gluten free and vegetarian recipe with 8 servings. One portion of this dish contains approximately 9g of protein, 6g of fat, and a total of 402 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up orange zest, pumpkin, kosher salt, and a few other things to make it today.

Instructions

In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt.

Ingredients you will need

Orange Juice

Vanilla Bean

Orange Zest

Sugar

Milk

Rice

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Rice

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.

Ingredients you will need

Vanilla Bean

Pumpkin