Pumpkin Arroz con Leche

🥄 Ingredients

• 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. 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. 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. 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. 4

   Remove the pot from the heat and let it sit for 15 minutes to thicken and cool.

5. 5

   Serve in bowls with a sprinkle of ground cinnamon and chopped nuts.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.