This twist on a classic recipe adds zesty orange and rich canned pumpkin.
Consider pumpkin rice pudding a perfect dessert for celebrating fall flavors anytime.
This pumpkin rice pudding recipe is perfect for an autumn potluck. Most of the recipe can be made and refrigerated for up to two days ahead.
– 2 cups short-grain or Arborio rice – 6 cups milk – 1 cup sugar – ½ vanilla bean, split lengthwise – 1 teaspoon grated orange zest – ¼ cup orange juice – ¼ teaspoon kosher salt – 1 cup canned pumpkin – ¼ cup dark brown sugar (optional)
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
1. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point.
1. 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.
Most of the recipe can be made and refrigerated for up to two days ahead.