2 cups short-grain OR arborio rice
6 cups milk
1 cup sugar
1/2 vanilla bean, split lenghtwise
1 tsp grated orange zest
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, 20-25 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.

8 servings