Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.22 Kcal (1391 kJ) | ||
| Calories from fat | 12.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 2% | |
|---|---|---|---|
| Cholesterol | 3.68mg | 1% | |
| Sodium | 150.5mg | 6% | |
| Potassium | 478.35mg | 10% | |
| Total Carbs | 69.83g | 23% | |
| Sugars | 32.56g | 130% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 9.6g | 19% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.8mg | 5% | |
| Calcium | 249.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 114.3 Kcal (479 kJ) | ||
| Calories from fat | 4.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 2% | |
|---|---|---|---|
| Cholesterol | 1.26mg | 1% | |
| Sodium | 51.78mg | 6% | |
| Potassium | 164.58mg | 10% | |
| Total Carbs | 24.02g | 23% | |
| Sugars | 11.2g | 130% | |
| Dietary Fiber | 0.96g | 11% | |
| Protein | 3.3g | 19% | |
| Vitamin C | 1.9mg | 9% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 5% | |
| Calcium | 86mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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