Pumpkin Arroz Con Leche Recipe

I gotta say, when I first whipped up this Pumpkin Arroz Con Leche, I was totally surprised by how the creamy rice, sweet pumpkin, and spices came together to give me major fall vibes even though my kitchen looked like a hot mess mid-cook.

I love making Pumpkin Arroz Con Leche because its a wholesome treat with great nutritional benefits. I start with rice and water then add pumpkin puree and whole milk to create a creamy texture.

I think the cinnamon, vanilla, sugar and salt bring a simple yet rich flavor that feels comforting.

Ingredients

• Long grain white rice provides carbohydrates for energy and soaks up all the delicious flavors in the dish.
• Pumpkin puree offers natural sweetness, fiber and loads of vitamins, adding moisture and a bright color.
• Whole milk enriches the recipe with creaminess, protein and a rich, indulgent taste that feels almost luxurious.
• Granulated sugar sweetens the dish, balancing the savory notes and refining the textures just right.
• Cinnamon stick infuses warm spice, enhancing the aroma and depth throughout every simmer.
• Vanilla extract delivers subtle floral notes that round out all the flavors in a smooth way.

Ingredient Quantities

• 1 cup long grain white rice
• 2 cups water
• 1 cup pumpkin puree
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• A pinch of salt
• Extra ground cinnamon for garnish

How to Make this

1. Rinse the rice under cold water until the water runs clear and add it to a medium saucepan with 2 cups of water.

2. Bring the water to a boil then reduce heat to a simmer and cook the rice for about 10 minutes until most of the water is absorbed.

3. Stir in 4 cups of whole milk and 1 cup of pumpkin puree to the rice making sure everything is mixed well.

4. Add 1/2 cup of granulated sugar, a pinch of salt, and a cinnamon stick to the saucepan.

5. Increase the heat just until the mixture starts to simmer then lower the heat again to maintain a gentle simmer.

6. Let it cook for about 30 to 35 minutes stirring occasionally so the rice cooks evenly and the sauce thickens up.

7. Watch out for the rice sticking to the bottom of the saucepan and add a little extra milk if it gets too thick.

8. Remove the cinnamon stick then stir in 1 tsp of vanilla extract into the pot.

9. Taste and adjust the sweetness if needed, then remove the pot from heat to let it cool a bit.

10. Ladle the Pumpkin Arroz Con Leche into bowls and garnish with extra ground cinnamon before serving warm or chilled.

Equipment Needed

1. Medium saucepan
2. Fine-mesh strainer
3. Measuring cups and spoons
4. Wooden spoon
5. Ladle
6. Serving bowls

These are the essential items you need to make the Pumpkin Arroz Con Leche.

FAQ

• Q: Can I use any type of pumpkin instead of puree?
  A: Yes, but its best to use canned pumpkin puree since its already cooked and smooth, otherwise you might have to simmer it longer to get that perfect texture.
• Q: Can I swap whole milk for a dairy free alternative?
  A: Sure, you can use almond or oat milk but remember these might not give you the same creaminess so the taste might be a bit lighter.
• Q: How can I tell if the rice is fully cooked?
  A: The rice should be tender and the mixture will be thicker. If its still watery or crunchy, give it a few more minutes on low heat.
• Q: Is it fine to make this recipe ahead and reheat it?
  A: Yeah, its great for meal prepping. Just reheat gently on the stove while stirring often to avoid clumping or burning.
• Q: Can I adjust the sweetness or spice?
  A: Absolutely, you can add more sugar or extra cinnamon depending on your taste, feel free to experiment a bit with the spices.

Pumpkin Arroz Con Leche Recipe Substitutions and Variations

• Instead of long grain white rice, you could try Arborio or even jasmine rice which gives a different texture and creaminess.
• If you dont have whole milk, almond milk or coconut milk work well, though they do add a slight twist in flavor.
• No pumpkin puree on hand? Roasted butternut squash puree is a great swap and adds a similar creamy feel.
• For granulated sugar, brown sugar can be used, but it might darken the dish and add a bit of extra molasses flavor.
• If you’re out of a cinnamon stick, a small sprinkle of ground cinnamon does the trick pretty good.

Pro Tips

1. Make sure you rinse the rice really well until the water runs clear to get rid of extra starch. This helps the rice cook more evenly, and trust me, you don’t want sticky bits at the bottom.

2. Keep an eye on the milk and stir the pot every now and then. If it starts to look too thick or the rice is sticking to the bottom, add a splash more milk so nothing burns and the texture stays creamy.

3. When you bring the mixture to a simmer, lower the heat immediately to keep it gentle. Rapid boiling can break down the rice too fast and cause uneven cooking, so it’s better to go slow.

4. After the cooking is done and you add the vanilla, taste it. If it’s not sweet enough or if you feel like it needs more flavor, adjust the sugar or even try a bit more cinnamon for that extra kick.