Pumpkin Rice Pudding with Pecan Praline Topping

This is comfort food for sure.  I do not like anything where the pumpkin flavor is overpowering, and this dessert has just the right amount.  The sweetness, and the flavors from the vanilla bean and orange zest are not masked by the taste of pumpkin, yet it comes through, albeit subtly, as well as the spices; all in a delicate, but very flavorful dessert. 

Ingredients

2 cups short-grain or Arborio rice

4 cups half-and-half
1 cup whole milk 

1 cup evaporated milk
1 cup sugar
1/2 vanilla bean, split lengthwise
1 tsp grated orange zest
1/4 cup orange juice
1/4 tsp kosher salt
1 cup canned pumpkin 

1/4 tsp cinnamon

1/8 tsp each of nutmeg, cloves & ginger

1/2 cup golden raisins

Sweetened Whipped Cream (optional)

Cinnamon (optional)

Praline Topping:

3 T evaporated milk

1 T butter

1/4 cup dark brown sugar

1/4 tsp kosher salt

2/3 cup chopped pecans (I like to toast mine first)

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, spices & raisins.  In the meantime, prepare the topping.  Add evaporated milk, butter, brown sugar & salt to saucepan.  Heat over medium heat 1-2 minutes or until butter is melted and sugar is dissolved.  Remove from heat and toss in pecans.  Stir until pecans are coated.

Serve pudding warm, and spoon praline pecans on top.  Add a dollop of whipped cream sprinkled with cinnamon, if desired.