Pumpkin and whole grain brown rice come together in this perfect fall dessert.
Combine rice, milk, half and half, orange juice, vanilla bean, salt, sugar, and bourbon in a 4-quart pot, and bring to a boil.
Reduce to a simmer, and cook for 20 minutes, or according to directions on rice package. Do not allow all liquid to cook completely out.
Remove from heat, stir in pumpkin and allspice.
Top with walnuts, if using, and a little extra demerara sugar, then brown under the broiler.
If not serving immediately, the pudding can be refrigerated for up to 2 days. Serve leftovers cold, or reheat with 1/4 cup milk per 2 cups of pudding and then top with demerara sugar set under broiler to brown.