Creamy Pumpkin Arroz con Leche (Ready-to-Print Version)
Velvety pumpkin, cinnamon, and rice combine into a warm, comforting seasonal dish with customizable flavors.
# What You’ll Need:
→ Base Liquids
01 -
1 cup water
→ Rice
02 -
3/4 cup short-grain white rice, rinsed
→ Seasonings
03 -
1 pinch salt
04 -
2 cinnamon sticks
05 -
4 whole cloves
06 -
4 allspice berries
07 -
1 teaspoon pumpkin pie spice
→ Sweeteners
08 -
1/2 cup granulated sugar
09 -
1/3 cup sweetened condensed milk
→ Dairy and Pumpkin
10 -
1 1/4 cups whole milk
11 -
1/2 cup evaporated milk
12 -
1 cup canned pumpkin puree
→ Flavors
13 -
1 teaspoon pure vanilla extract
# Step-by-Step Guide:
01 -
Combine water, sugar, cinnamon sticks, cloves, and allspice berries in a medium saucepan. Stir and bring to a gentle simmer over medium heat.
02 -
Add the rinsed white rice and salt to the simmering liquid. Stir to incorporate 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 the whole milk, evaporated milk, canned pumpkin puree, vanilla extract, pumpkin pie spice, and condensed milk until fully combined and smooth.
05 -
Heat the mixture over medium heat, allowing it to simmer gently until thickened to desired consistency. Serve warm, optionally garnished with additional pumpkin pie spice and a cinnamon stick.
# Handy Tips:
01 -
Stir frequently during cooking to prevent rice from sticking and ensure a smooth texture.
02 -
Adjust sweetness according to taste, especially if canned pumpkin is naturally sweet.
03 -
Add a splash of milk upon reheating if pudding becomes too thick.