Creamy Pumpkin Arroz Con Leche

This creamy pumpkin arroz con leche is the ultimate comfort dessert that blends the cozy flavors of fall with the creamy richness of traditional rice pudding. Perfect for chilly evenings or festive gatherings, it captures the warm spice of cinnamon and pumpkin in every spoonful.

I first tried this recipe at a weekend get together where everyone kept going back for seconds and since then it has become one of my favorite dishes to share with family and friends during the holidays.

Ingredients

• Water: needed to cook the rice using vegetable broth can add extra flavor
• White rice: shortgrain rice works best for achieving a creamy texture
• Salt: enhances flavor and balances sweetness
• Sugar: adjusts the desired sweetness honey works for a natural alternative
• Condensed milk: deepens the creaminess and sweetness reduce sugar if preferred lighter
• Milk: provides rich smoothness whole milk or low fat works fine
• Evaporated milk: adds luscious thickness extra regular milk can substitute if unavailable
• Cinnamon sticks: infuse warm spicy aroma and flavor
• Cloves: bring a fragrant note fresh is ideal but ground works too
• Allspice berries: enhance autumn warmth ground allspice is a fine substitute
• Pumpkin pie spice: boosts classic pumpkin flavors with cinnamon nutmeg and ginger
• Canned pumpkin: essential for authentic pumpkin taste fresh puree is a good swap
• Vanilla extract: rounds out the flavor with sweet floral notes

Instructions

Combine Ingredients:

In a large Dutch oven place water sugar cinnamon sticks cloves and allspice berries Stir gently to mix and bring the pot to a gentle simmer over medium heat This step extracts the spices full flavor into the liquid

Add Rice:

Thoroughly rinse the white rice under cold water until the water runs clear to remove excess starch Add the rice and salt to the simmering spiced liquid stirring to evenly distribute everything This ensures the rice cooks uniformly with balanced seasoning

Cook the Rice:

Lower the heat to medium low and cover the pot Let the rice cook for about 15 minutes stirring occasionally to prevent it from sticking or clumping This slow cooking is key to achieving the perfect creamy texture

Stir in Creaminess:

Once the rice is tender and most of the liquid absorbed carefully remove the whole cinnamon sticks cloves and allspice berries and discard Gently fold in the milk evaporated milk canned pumpkin vanilla extract pumpkin pie spice and condensed milk Stir continuously to blend everything into a silky thick pudding

Simmer and Serve:

Return the pot to medium heat and let the mixture simmer gently for a few minutes stirring often to avoid scorching Serve warm with an extra sprinkle of pumpkin pie spice and a cinnamon stick as garnish For added texture top with chopped nuts such as pecans or walnuts

My favorite ingredient has to be the cinnamon sticks because their slow infusion fills the kitchen with the most inviting scent One year this pudding was the centerpiece of our holiday potluck and so many guests asked for the recipe it made me feel like a star baker.

Storage tips

Store leftovers in an airtight container in the refrigerator This pudding stays delicious for about four days When ready to eat reheat gently on the stove or in the microwave adding a splash of milk to restore creaminess If freezing pour into freezer safe containers leaving room for expansion Thaw overnight in the fridge before reheating

Ingredient substitutions

For a dairy free twist use almond milk or coconut milk instead of regular milk and evaporated milk Swap white sugar for honey or agave syrup to naturally sweeten the pudding adjusting amounts as needed If shortgrain rice is unavailable medium grain can work though the texture may be slightly less creamy

Serving suggestions

Pair the pudding with toasted cinnamon sugar tortillas or caramelized apples for a satisfying contrast in texture A dollop of whipped cream or a drizzle of melted dark chocolate adds extra indulgence For beverages a warm spiced tea or a cup of chai complements the flavors wonderfully

Serve warm with an extra sprinkle of pumpkin pie spice and a cinnamon stick for garnish. It makes a cozy shareable dessert perfect for holiday gatherings.

Common Questions About Recipes

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

Choose a firm, heavy pumpkin with smooth skin and deep orange color for ripeness. Canned pumpkin puree should be 100% pumpkin without added sugars for best flavor.

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

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk to restore creaminess if needed.

→ Can Pumpkin Arroz con Leche be frozen?

Yes, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring in milk to regain smooth texture.

→ What if the arroz con leche is too thick?

Simply stir in a small amount of milk while gently reheating to achieve a creamy consistency without compromising flavor.

→ Are Pumpkin Arroz con Leche ingredients safe for pets?

It's best to avoid feeding this dish to pets due to sugar, spices, and dairy content which may cause stomach issues.

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

Absolutely. Modify sugar and condensed milk quantities to your taste, especially considering the natural sweetness of the pumpkin used.