Pumpkin Arroz con Leche
Pumpkin arroz con leche is a delicious twist on classic rice pudding. This creamy dessert is made with pumpkin puree and pumpkin pie spice.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup long-grain white rice, (rinsed and drained)
- 2 cinnamon sticks ((Ceylon cinnamon preferred))
- ¼ teaspoon kosher salt
- 2 ½ cups water
- 4 cups milk
- 1 (15-ounce) can pumpkin puree
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Optional toppings: ground cinnamon, chopped nuts, a spoonful of cajeta
Instructions
- 1
Combine the rice, cinnamon sticks, salt, and water in a medium or large Dutch oven or pot. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes until most of the water has evaporated.
- 2
Stir in the milk, cover, and cook for another 15 minutes. Stir the mixture halfway through cooking to ensure the rice doesn’t stick to the bottom of the pot.
- 3
Stir in the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until the pumpkin is smooth and fully dissolved. Cover and cook for another 10 minutes, stirring halfway through.
- 4
Remove the pot from the heat and let it sit for 15 minutes to thicken and cool.
- 5
Serve in bowls with a sprinkle of ground cinnamon and chopped nuts.