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Pumpkin Arroz con Leche

Pumpkin Arroz con Leche
  • Prep 15 min
  • Total 30 min
  • Ingredients 12
  • Servings 4

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. MORE + LESS -

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

Hide Images
  • 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

  • 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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