This weekend I'm inviting friends over for a Fall-themed vegetarian dinner. I'm serving a decadent meat-free meal that starts with a cheese plate and moves onto vegetarian potpies topped with homemade sweet potato biscuits. Naturally a menu like this calls for a stellar finish — preferably a dessert that can made mostly in advance. That's why I plan on trying this recipe for pumpkin rice pudding. It's seasonal and creamy, but not too heavy or rich. Also, rice pudding isn't something that I make often, thus it will feel more like a special occasion treat. To check out the simple recipe, keep reading.
- 2 cups short-grain or Arborio rice
6 cups milk
1 cup sugar
1/2 vanilla bean, split lengthwise
1 teaspoon grated orange zest
1/4 cup orange juice
1/4 teaspoon 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.
- Desserts, Puddings/Mousse
- North American