Pumpkin Arroz con Leche
Ingredients:
- 1 cup long or short grain rice, uncooked
- 4 cups water
- 1 cinnamon stick
- 1/4 teaspoon salt
- 2 cups pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 cups milk
- ¾ cup brown sugar (I used azúcar mascabado)
Directions:
Bring the
rice, water, cinnamon stick, and salt to a boil over high heat in a Dutch oven
or 3-quart saucepan; reduce heat to low. Cover saucepan and let simmer,
stirring occasionally, for 10 to 15 minutes or until most of the water has been
absorbed and any remaining water has thickened slightly.
Stir in the
milk, pumpkin, ground cinnamon, nutmeg, and cloves. Cover and let simmer,
stirring occasionally, for about 15 minutes or until the milk begins to boil.
Sweeten
with brown sugar to desired taste, about ¾ cup. Cover and continue to simmer
for another 10 minutes. Remove from heat and let cool slightly. The arroz con leche will continue to thicken
as it cools.
Serve warm topped with a little brown
sugar. Or serve cold topped with a dollop of whipped cream. Enjoy!
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