Creamy Pumpkin Arroz con Leche

This creamy Pumpkin Arroz con Leche is the perfect dessert to welcome the flavors of fall into your home. It brings together tender rice, comforting spices, and rich pumpkin in a luscious pudding that feels like a warm hug.

I love how flexible this recipe is sometimes I add extra pumpkin pie spice for a bolder fall aroma or toss in pecans for crunch. It’s a sweet spot of comfort and tradition in every spoonful.

Ingredients

• Water: that cooks the rice perfectly vegetable broth can be swapped for added oomph
• White short-grain rice: known for its creamy consistency essential in puddings
• Salt: to balance the sweetness and enhance all the flavors naturally
• Sugar: adds sweetness but can be adjusted to your preference or swapped with honey
• Condensed milk: brings both creaminess and a gentle sweetness that deepens the dish
• Whole milk or low-fat milk: creates a luscious base whole milk yields the richest result
• Evaporated milk: layers richness without heaviness substitute with more milk if preferred
• Cinnamon sticks: give a warm inviting spice flavor ground cinnamon is a fine alternative
• Whole cloves: provide aromatic depth but can be omitted if unavailable
• Allspice berries: enrich the autumn profile ground allspice works well as a substitute
• Pumpkin pie spice: delivers that classic pumpkin flavor boost you can use a homemade blend of cinnamon nutmeg and ginger
• Canned pumpkin: delivers the earthy sweetness vital to this dish fresh pumpkin puree is an excellent homemade option
• Pure vanilla extract: enhances overall flavor complexity and aroma

Instructions

Combine Ingredients:

In a heavy pot or Dutch oven combine water sugar cinnamon sticks cloves and allspice berries. Stir gently to mix and bring the mixture to a simmer over medium heat allowing the spices to infuse the liquid.

Add Rice:

Once simmering add the rinsed white rice along with a pinch of salt. Stir to evenly distribute and coat the rice in the spiced liquid.

Cook the Rice:

Lower the heat to medium low cover and let the rice gently cook for about 15 minutes. Stir occasionally to avoid sticking and to help achieve that creamy pudding consistency.

Stir in Creaminess:

When the rice has softened and the mixture thickened carefully remove the whole spices. Gently fold in the milk evaporated milk canned pumpkin vanilla extract pumpkin pie spice and condensed milk stirring to combine into a velvety smooth pudding.

Simmer and Serve:

Return the pot to medium heat and warm the pudding gently letting the flavors meld together. Serve warm sprinkled with a little extra pumpkin pie spice and garnish with a cinnamon stick for a beautiful autumnal touch. Optionally add chopped nuts for texture and extra flavor.

My favorite part of this recipe is the use of whole spices. There is something magical about simmering cinnamon sticks cloves and allspice berries that not only flavors the pudding but fills the kitchen with the unmistakable scent of fall. One chilly evening my family gathered around to eat this after a long day and the warmth and sweetness brought a cozy sense of togetherness that I cherish every autumn.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to four days to maintain freshness and keep the pudding creamy. If the pudding thickens too much when chilled add a splash of milk when reheating to restore its perfect texture. You can also freeze Pumpkin Arroz con Leche in individual portions or a larger container for up to three months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave adding a little milk to bring back its creamy consistency.

Ingredient Substitutions

For a dairy free version swap milk evaporated milk and condensed milk for plant based alternatives like almond or coconut milk and sweetened condensed coconut milk. The texture will remain creamy and the flavors comforting. If you only have long grain rice use it but expect a slightly less creamy pudding. Brown rice can add nuttiness but will lengthen cooking time significantly so plan extra simmering time accordingly. If you prefer a less sweet dessert adjust the sugar and condensed milk to your liking or try natural sweeteners like honey or maple syrup which also add depth in flavor.

Serving Suggestions

Pumpkin Arroz con Leche tastes amazing on its own but pairing it with complementary flavors elevates the experience. Try with crispy cinnamon sugar tortillas perfect for dipping or a spoonful of lightly whipped cream to balance the spices. Caramelized apples or fresh berries provide bursts of freshness and texture alongside the pudding. Toasted pecans or walnuts as a topping add a delightful crunch that contrasts wonderfully with the creamy rice.

Pumpkin Arroz con Leche is one of those special comfort foods that turns a simple ingredient list into a celebration of autumn. I hope you enjoy making it and sharing it as much as I enjoy the memories it brings to my table.

Common Questions About Recipes

→ How do I select the perfect pumpkin for my arroz con leche?

Choose a firm, heavy pumpkin with a smooth deep orange skin for freshness. If using canned pumpkin, ensure it’s 100% pure with no added sugar or spices for the best flavor.

→ How long can I store leftover Pumpkin Arroz con Leche?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, stirring occasionally and adding a splash of milk to maintain creaminess.

→ Can I freeze Pumpkin Arroz con Leche?

Yes, freeze in a suitable container leaving room for expansion. It keeps safely for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of milk.

→ What should I do if my arroz con leche turns out too thick?

Add a small amount of milk while reheating and stir gently until the desired creamy consistency is restored without losing flavor.

→ Is Pumpkin Arroz con Leche safe for my pets?

It’s best to avoid sharing this dish with pets due to sugar, spices, and dairy ingredients which can upset their digestive system.

→ Can I adjust the sweetness of my Pumpkin Arroz con Leche?

Absolutely! Adjust sugar and condensed milk according to your preference and the natural sweetness of your pumpkin for a perfect balance.