Pumpkin Rice Pudding

Thanksgiving in Korea, called Chusok, celebrates the new rice harvest, and dessert is always made from the new crop. Here's a tribute to an old tradition.

Yield: 8 servings

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

351 (0% from fat)

Fat:

6g (sat 4g)

Protein:

9mg

Carbohydrate:

65g

Fiber:

2g

Cholesterol:

18mg

Iron:

2mg

Sodium:

147mg

Calcium:

217mg