Creamy Pumpkin Arroz con Leche (Printer-Friendly Version)
A luscious blend of pumpkin and warm spices creates a cozy, creamy treat for chilly days and festive moments.
# What You'll Need:
→ Base
01 -
2 1/3 cups water
02 -
3/4 cup short-grain white rice, rinsed
03 -
1/4 teaspoon salt
→ Sweeteners
04 -
1/2 cup granulated sugar
05 -
1/2 cup sweetened condensed milk
→ Creaminess
06 -
1 cup whole milk
07 -
1 cup evaporated milk
→ Spices
08 -
2 cinnamon sticks
09 -
4 whole cloves
10 -
4 allspice berries
11 -
1 teaspoon pumpkin pie spice
→ Pumpkin Flavor
12 -
1 cup canned pumpkin puree (100% pumpkin)
13 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
In a medium Dutch oven, combine water, sugar, cinnamon sticks, cloves, and allspice berries. Stir and bring to a gentle simmer over medium heat.
02 -
Once simmering, add the rinsed white rice and salt. Stir to incorporate evenly and maintain the simmer.
03 -
Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking and encourage creaminess.
04 -
Remove whole spices from the pot. Gently fold in whole milk, evaporated milk, canned pumpkin, vanilla extract, pumpkin pie spice, and condensed milk until smooth.
05 -
Warm the mixture over medium heat, allowing it to simmer gently until thickened, about 5 minutes. Serve warm, optionally garnished with additional pumpkin pie spice and a cinnamon stick.
# Additional Tips:
01 -
Stir frequently during cooking to prevent rattling or sticking; the pudding thickens as it cools. Adjust sweetness to taste based on canned pumpkin sweetness.
02 -
Store leftovers in an airtight container refrigerated up to 4 days; reheat gently adding milk if consistency thickens too much.
03 -
Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.