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Pumpkin Arroz con Leche

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  • Prep 15 min
  • Total 30 min
  • Ingredients 12
  • Servings 4
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There are so many ways to prepare arroz con leche. This time, I'm sharing with you a seasonal recipe I like to prepare as a Thanksgiving dessert: pumpkin arroz con leche. Since I usually have a little bit of pumpkin puree leftover from preparing pies, flan and soufflés, I like to add it to my arroz con leche as well and add this recipe to my repertoire of pumpkin recipes to serve during the holidays.
by Ericka Sanchez
Updated Sep 28, 2015
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Ingredients

  • 3 1/2 cups whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg, ground
  • 2 cloves
  • 1 cinnamon stick
  • 1 cup Arborio rice
  • 7.5 ozs pumpkin puree
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • Orange zest for garnish
  • Pepitas for garnish

Directions

  • 1
    In a heavy saucepan, combine milk, salt, nutmeg, cloves and cinnamon over medium heat. Bring to a slow simmer.
  • 2
    Add rice and bring to a boil. Reduce heat and cover. Let simmer, stirring occasionally until rice is tender; approximately 20 minutes.
  • 3
    Uncover and fold in pumpkin puree, sugar and vanilla until completely combined. Cook for 5 more minutes. Cover and remove from heat. Discard cinnamon sticks and cloves. Let cool.
  • 4
    To serve, garnish with orange zest and pepitas.

Expert Tips

  • tip 1
    Omit sugar and sweeten with condensed milk to taste for a creamier version of arroz con leche.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There are so many ways to prepare arroz con leche. This time, I'm sharing with you a seasonal recipe I like to prepare as a Thanksgiving dessert: pumpkin arroz con leche. Since I usually have a little bit of pumpkin puree leftover from preparing pies, flan and soufflés, I like to add it to my arroz con leche as well and add this recipe to my repertoire of pumpkin recipes to serve during the holidays.
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