In any Latin home, the moment you smell the arroz con leche cooking on the stove you know it’s going to be a night full of family and friends. Arroz con leche, reminds me of the holidays and my grandma making it with so much love. This recipe is not a traditional one, but since September in the states for me consists of pumpkin spice I decided to blend both of my cultures for this dish. If you love the warm, comforting flavors of Arroz con Leche and can't resist anything pumpkin spice, this Pumpkin Spice Arroz con Leche is the perfect fall dessert for you! Combining creamy rice pudding with the beloved spices of the season, this dish is cozy, aromatic, and utterly delicious. Whether you're looking for a sweet treat to enjoy by the fire or a festive dessert for a gathering, this Pumpkin Spice Arroz con Leche will hit the spot.

Ingredients:

1 1/2 cup white rice (medium or short grain works best)
4 cups water
2 cinnamon sticks
2 cups whole milk
1 cup evaporated milk
1 cup sweetened condensed milk
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
2 teaspoons pumpkin spice mix (or a blend of ground cinnamon, nutmeg, ginger, and cloves)
1/4 cup sugar (optional, adjust to taste)
Ground cinnamon & pumpkin spice for garnish

Instructions:

Cook the Rice:

In a large pot, combine the water, cinnamon stick, pumpkin spice and simmer for 10 minutes on low heat then add the rice, let it come to a boil, cover it and let it cook for about 15 minutes. After the 15 minutes the rice should be fluffy and the water should be drying up.

Make the Pumpkin Spice Mixture:

Add the whole milk, evaporated milk, sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin spice to a selerate container and stir it all together.
Stir in the punokin spice mixture where the rice is and continue to cook, stirring frequently to avoid the rice sticking at the bottom, until the mixture thickens and the flavors meld together, about 15-20 minutes.

Sweeten and Serve:

Taste the Arroz con Leche to make sure it’s soft and thick
Remove from heat and let it cool slightly. It will continue to thicken while you let it cook off.
Serve warm or chilled. You can refrigerate this if you want to and top with a sprinkle of ground cinnamon and pumpkin spice.