Pumpkin Spice Arroz con Leche Recipe: Creamy Fall Rice Pudding
This cozy, seasonal twist on traditional Mexican rice pudding blends toasted rice and warm aromatics with a rich pumpkin spice, sweetened condensed milk, and whole milk sauce. Ready in about 25 minutes, it is the ultimate creamy fall comfort dessert.
Ingredients
Rice Base
- 1 cup White Rice
- 2 cups Milk
- 2 Cinnamon Sticks
- 2 Cloves
- 2 Star Anise
- 1 tsp Pumpkin Spice
- 1/2 tsp Ground Cinnamon
Pumpkin Spice Leche Mixture
- 1/2 cup Pumpkin Puree
- 1 Can Sweetened Condensed Milk
- 1 cup Whole Milk
- 1 tsp vanilla extract
Instructions
- Toast the Rice: In a medium stock pot, toast the rice with the cinnamon sticks, cloves, star anise, pumpkin spice, and ground cinnamon over medium heat. Shake the pan frequently so every grain touches the hot surface and the rice turns a light golden color without burning (about 5 minutes).
- Boil and Simmer: Add the 2 cups of milk. Bring the liquid to a boil, then lower the heat to low and cover. Set a timer for 18 minutes.
- Make the Sauce: While the rice cooks, thoroughly mix the pumpkin puree, sweetened condensed milk, whole milk, and vanilla extract in a bowl until smooth.
- Fluff: Once the 18-minute timer goes off and the rice finishes steaming, remove the lid and let it cool for a few moments. Remove the whole spices (cinnamon sticks, cloves, star anise) if desired, and fluff the rice gently with a fork.
- Combine: Pour the pumpkin spice leche mixture over the fluffy rice and fold everything together until every grain is coated in the creamy sauce.
