Pumpkin Rice Pudding
Delicious for breakfast or dessert, this dish tastes like a combination of pumpkin pie and rice pudding with a smooth, custardy texture.
In a saucepan set over high heat, bring the water to a boil before adding the rice.
Reduce heat to medium-low, cover, and simmer for 7 minutes; thoroughly drain.
Over medium-high heat, bring the milk to a boil in the same saucepan.
Add salt, vanilla bean, and rice to the mixture.
Reduce the heat to medium-low, cover, and simmer for 15 to 18 minutes, stirring frequently until the rice is very soft and has absorbed the majority of the milk.
After taking the pan off the heat, add the sugar and discard the vanilla bean.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Make a 2 quart baking dish greased.