Creamy Pumpkin Arroz Con Leche (Printer-Friendly)
A luscious blend of pumpkin, warm spices, and creamy milk for a cozy, autumn-inspired treat.
# List of Ingredients:
→ Base
01 -
2 cups water
02 -
1 cup white short-grain rice, rinsed
03 -
1/4 teaspoon salt
→ Sweeteners
04 -
1/2 cup granulated sugar
05 -
1/2 cup sweetened condensed milk
→ Creaminess
06 -
2 cups whole milk
07 -
1 cup evaporated milk
→ Spices
08 -
2 cinnamon sticks
09 -
4 whole cloves
10 -
1/2 teaspoon whole allspice berries
11 -
1 teaspoon pumpkin pie spice
→ Pumpkin Flavor
12 -
1 cup canned 100% pumpkin puree
13 -
1 teaspoon pure vanilla extract
# Preparation Steps:
01 -
In a large Dutch oven, combine water, sugar, cinnamon sticks, cloves, and allspice berries. Stir and bring to a gentle simmer over medium heat.
02 -
Add the rinsed rice and salt to the simmering liquid. Stir well to combine all ingredients evenly.
03 -
Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking and promote creaminess.
04 -
Remove whole spices from the pot. Gently fold in whole milk, evaporated milk, pumpkin puree, vanilla extract, pumpkin pie spice, and condensed milk until smooth and velvety.
05 -
Heat over medium heat until the mixture simmers gently. Serve warm, optionally garnished with extra pumpkin pie spice and a cinnamon stick.
# Additional Suggestions:
01 -
Stir the pudding regularly during cooking to prevent sticking and achieve a creamy texture.
02 -
Adjust sweetness according to taste, especially if canned pumpkin is naturally sweet.
03 -
If pudding thickens upon cooling, add a splash of milk before reheating to restore creaminess.
04 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.