Pumpkin Spice Arroz con Leche (Rice Pudding)

Because it wouldn’t be fall (the greatest season of the year) without a few pumpkin desserts. My second fall comfort dessert to make this season, second only to Calabaza en Tacha, is this creamy Pumpkin Spice Arroz con Leche because unlike most of you who live in the US, I have not been bombarded with an overload of Pumpkin Spice Everything. This creamy Pumpkin Spice Arroz con Leche combines the creamy goodness of traditional Arroz con Leche with homemade pumpkin puree and a few fragrant spices. Who needs fall scented candles when you’ve got a pot of Pumpkin Spice Arroz con Leche seasoned with brown sugar, cinnamon, nutmeg, and cloves simmering on the stove?!

Pumpkin Spice Arroz con Leche - lacocinadeleslie.com

Pumpkin Arroz con Leche


  • 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)

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!

Pumpkin Spice Mexican Rice Pudding - lacocinadeleslie.com

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