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<p>1. 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.</p>
<p>2. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point.</p>
<p>3. 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.</p>
<p><b>Nutritional Information</b><br>
Per Serving<br>
Calories 351<br>
Calcium 217mg<br>
Carbohydrate 65g<br>
Cholesterol 18mg<br>
Fat 6g<br>
Fiber 2g<br>
Iron 2mg<br>
Protein 9mg<br>
Sat Fat 4g<br>
Sodium 147mg
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